Low Sodium Slow Cooked Lamb with Rosemary and Garlic

Tender, fragrant, and bursting with flavor, this Low Sodium Slow Cooked Lamb with Rosemary and Garlic is the ultimate comfort dish for a healthy yet hearty meal. Perfectly seasoned without the need for extra salt, this dish showcases the natural richness of a 4-pound leg of lamb, infused with aromatic garlic slivers and fresh rosemary sprigs. Slow-cooked to perfection over a vegetable base of carrots, celery, and onion, the lamb becomes irresistibly tender, while a zesty hint of lemon and a splash of white wine brighten each bite. The low sodium beef broth creates a luscious, savory sauce that ties everything together beautifully. With just 20 minutes of prep time and 8 hours of hands-free cooking, this elegant yet easy recipe is perfect for meal preps, family dinners, or special occasions. Serve it with the accompanying vegetables and sauce for a complete low-sodium feast that everyone will savor.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 4 pounds leg of lamb
• 4 pieces fresh rosemary sprigs
• 8 pieces garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 piece lemon
• 1 large onion
• 3 large carrots
• 2 pieces celery stalks
• 2 cups low sodium beef broth
• 1 cup white wine
• 2 pieces bay leaves

Directions

Step 1

Pat the leg of lamb dry with paper towels and make small incisions all over with a sharp knife.

Step 2

Peel the garlic cloves and slice them into thin slivers. Insert each sliver into the incisions made in the lamb.

Step 3

Wash the rosemary sprigs and insert them alongside the garlic slivers into the lamb.

Step 4

Rub the lamb all over with olive oil, then generously sprinkle it with black pepper. Set aside.

Step 5

Peel and slice the onion into thick rings. Peel the carrots and cut into large chunks. Wash the celery stalks and chop them into pieces.

Step 6

Layer the onion, carrots, and celery at the bottom of a slow cooker to form a vegetable base for the lamb.

Step 7

Place the seasoned lamb on top of the vegetables in the slow cooker.

Step 8

Zest and juice the lemon, ensuring no seeds remain. Pour the juice and zest over the lamb.

Step 9

Add the low sodium beef broth, white wine, and bay leaves to the slow cooker, pouring them around the lamb.

Step 10

Cover the slow cooker with its lid. Set it to cook on low for 8 hours, or until the lamb is tender and easily pulls apart with a fork.

Step 11

Once cooked, remove the lamb from the slow cooker and let it rest on a cutting board for 5-10 minutes.

Step 12

Strain the cooking liquid and serve it alongside the lamb as a sauce.

Step 13

Slice or shred the lamb and serve it with the slow-cooked vegetables and sauce.

Nutrition Facts

Serving size	(3145.0g)

Amount per serving	% Daily Value*
Calories	6070.6

Total Fat 415.0g	0%
Saturated Fat 171.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1759.9mg	0%
Sodium 1823.8mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 24.9g
Protein 476.5g	0%

Vitamin D 0IU	0%
Calcium 587.4mg	0%
Iron 42.4mg	0%
Potassium 8007.6mg	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: 63.2%

Protein: 32.2%

Carbs: 4.6%