Ingredients

• 3 pound boneless leg of lamb
• 2 large carrots
• 1 celery stalk
• 1 large onion
• 10 whole garlic cloves
• 1 teaspoon black pepper
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 2 cups low-sodium chicken stock or broth

Preparation

1. Trim excess fat off of the boneless leg of lamb and then place in the slow cooker.
2. Roughly chop the carrots, celery and onion. Finely chop the fresh rosemary and thyme.
3. Place all ingredients on top of lamb in the slow cooker and cover with lid.
4. Set slow cooker to high setting for 5 to 6 hours or until lamb is cooked through and can easily be pulled apart with a fork.

Helpful hints

• Serve with rice or pasta for a complete meal.
• Makes great leftovers, and freezes well.
• If using low heat setting cook for 8 to 10 hours.
• For a lower protein diet reduce lamb portion to 2 ounces.