Mediterranean Diet Slow Cooked Lamb with Rosemary and Garlic

Transform your next family dinner with this Mediterranean Diet Slow Cooked Lamb with Rosemary and Garlic—a melt-in-your-mouth feast that's as nutritious as it is flavorful. This recipe combines tender boneless lamb shoulder, marinated in fragrant olive oil, fresh rosemary, zesty lemon, and garlic, then slow-cooked to perfection over a medley of hearty vegetables like carrots, celery, and red onion. Infused with the natural flavors of bay leaves and a splash of chicken broth, the lamb becomes irresistibly juicy and aromatic after eight hours of slow cooking. Ideal for fans of Mediterranean cuisine and those following a health-conscious lifestyle, this dish pairs beautifully with a warm crusty bread or a simple side of quinoa to soak up the flavorful juices. Perfect for meal prep or an effortless crowd-pleaser, this wholesome recipe embodies the essence of comfort and elegance.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:480 mins

Total Time:505 mins

Servings: 6

Ingredients

• 3 pounds boneless lamb shoulder
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh rosemary
• 6 pieces garlic cloves
• 1 tablespoon lemon zest
• 1 teaspoon ground black pepper
• 1.5 teaspoons salt
• 1 cup chicken broth
• 1 medium red onion
• 3 large carrots
• 2 large celery stalks
• 2 pieces bay leaves

Directions

Step 1

Begin by preparing the lamb: Pat the lamb shoulder dry with paper towels and trim any excess fat.

Step 2

Create a marinade by mixing the olive oil, rosemary, minced garlic, lemon zest, ground black pepper, and salt in a bowl.

Step 3

Rub the marinade all over the lamb, ensuring it's well coated. Allow the lamb to marinate for at least one hour in the refrigerator, preferably overnight for best results.

Step 4

When ready to cook, take the lamb out of the fridge and let it sit at room temperature for about 30 minutes.

Step 5

Prepare the vegetables: Slice the red onion, cut the carrots into 2-inch pieces, and chop the celery stalks.

Step 6

Place the vegetables in the bottom of a slow cooker. Add the bay leaves on top of the vegetables.

Step 7

Nestle the marinated lamb on top of the vegetables in the slow cooker.

Step 8

Pour the chicken broth over the lamb and vegetables.

Step 9

Cover the slow cooker and set it to low heat. Cook for 8 hours, or until the lamb is tender and falls apart easily when shredded with a fork.

Step 10

Once cooked, remove the lamb and let it rest for a few minutes.

Step 11

Shred the lamb with two forks or slice as desired.

Step 12

Serve the lamb alongside the cooked vegetables and some of the juices from the slow cooker.

Nutrition Facts

Serving size	(2116.3g)

Amount per serving	% Daily Value*
Calories	3861.1

Total Fat 301.2g	0%
Saturated Fat 113.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1020.6mg	0%
Sodium 5285.2mg	0%
Total Carbohydrate 47.7g	0%
Dietary Fiber 12.6g	0%
Total Sugars 18.2g
Protein 254.0g	0%

Vitamin D 0IU	0%
Calcium 363.3mg	0%
Iron 23.6mg	0%
Potassium 4888.2mg	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: 69.2%

Protein: 25.9%

Carbs: 4.9%