Heart-Healthy Slow Cooked Lamb with Rosemary and Garlic

Indulge in the comforting flavors of **Heart-Healthy Slow Cooked Lamb with Rosemary and Garlic**, a dish designed to balance rich taste with nutritional benefits. This recipe transforms a lean, boneless lamb leg—expertly trimmed of excess fat—into a melt-in-your-mouth centerpiece, thanks to hours of slow cooking. The dish is infused with the bold, earthy aroma of fresh rosemary and garlic, enhanced by a splash of zesty lemon juice and simmered in low-sodium chicken broth for a lighter twist. Accompanied by tender onions, carrots, and celery, this meal is as wholesome as it is hearty. Perfect for cozy weeknight dinners or weekend gatherings, this one-pot wonder saves time without skimping on flavor. Serve it with a simple green salad or whole-grain bread for a complete, heart-smart feast. Keywords: slow-cooked lamb, heart-healthy lamb recipes, rosemary garlic lamb, one-pot meals, low-sodium recipes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb leg, trimmed of excess fat
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons lemon juice
• 1 cup low-sodium chicken broth
• 2 medium onions, sliced
• 3 large carrots, cut into 1-inch pieces
• 3 stalks celery stalks, cut into 1-inch pieces
• 1 teaspoon black pepper
• 1 leaf bay leaf

Directions

Step 1

Start by trimming any excess fat from the boneless lamb leg. This helps to reduce the overall fat content, making it heart-healthy.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Brown the lamb on all sides to seal in the juices, about 6-8 minutes.

Step 3

Transfer the browned lamb to a slow cooker.

Step 4

In the same skillet, reduce heat to medium, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped rosemary and mix well.

Step 5

Pour in the lemon juice to deglaze the pan, scraping up any brown bits from the bottom of the skillet.

Step 6

Add the deglazed mixture to the slow cooker over the lamb.

Step 7

Pour the low-sodium chicken broth into the slow cooker.

Step 8

Add the sliced onions, carrots, and celery around the lamb.

Step 9

Season the contents of the slow cooker with black pepper and place the bay leaf on top.

Step 10

Cover the slow cooker and cook on low for 6 hours until the lamb is tender and vegetables are soft.

Step 11

Once cooked, remove the bay leaf and discard.

Step 12

Carefully remove the lamb and shred it using two forks. Mix the shredded lamb back into the slow-cooked vegetables and juices.

Step 13

Serve hot, optionally garnished with additional rosemary for added aroma.

Nutrition Facts

Serving size	(1834.1g)

Amount per serving	% Daily Value*
Calories	2328.5

Total Fat 111.3g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 999.2mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 11.7g	0%
Total Sugars 18.3g
Protein 271.4g	0%

Vitamin D 0IU	0%
Calcium 323.4mg	0%
Iron 21.8mg	0%
Potassium 4412.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 47.9%

Carbs: 8.0%