Serving Size:2 to 3 ounces lamb and 1 cup vegetable mixture
Slow Cook:5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
Honey-Rosemary Roast Lamb with Potatoes and Green Beans
Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.