Honey-Rosemary Roast Lamb with Potatoes and Green Beans

Please meat and potato devotees with this no-fuss slow cooker lamb dinner.

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4.0 by 12 people

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  • Makes: 5 servings
  • Serving Size: 2 to 3 ounces lamb and 1 cup vegetable mixture
  • Prep: 20 mins
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.
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Nutrition Facts (Honey-Rosemary Roast Lamb with Potatoes and Green Beans)

  • Per serving:
  • 343 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 98 mg chol.,
  • 380 mg sodium,
  • 34 g carb.,
  • 5 g fiber,
  • 12 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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12 Ratings

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