This is a great Dinner While You Work recipe! A small amount of prep in the morning, into your slow cooker and you have dinner done by the time you get home! Easy to make, but super tasty, so you can pull it out for a special occasion! Leftovers for lunch or a next-day dinner are an added bonus!

Celebrating with friends instead of a dinner for two? No worries, this lamb makes enough to feed 6 – 8 people, so show  some friends some love!

This easy lamb and potato dinner is great for people who are celiac or practicing gluten-reduced diets. Students, grab a boneless leg of lamb when it’s on sale at your grocery store and make this simple-to-prepare dinner that will reward you with leftovers! Give it a hit of the Fresh Mint Herb Sauce I talked about a few weeks back and you have a spot of colour for a drab February! (I’ve included a tip on how to turn your leftover cooking stock mixture into gravy!)

Prep time: 5 minutes; Cook time: 8+ hours; Serves: 6 – 8

What you need:

• 2+ lb boneless leg of lamb (mine was 2.8 lbs)
• 1.5 lb (680 g) baby potatoes (I used a bag of baby potatoes)
• 6 rosemary branches
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (about 1/2 lemon zested)
• 1 tbsp Maille Dijon mustard
• 1 tsp crushed garlic (I used jarred garlic), or 2 cloves garlic, minced
• 3/4 cup chicken stock
• 3/4 cup red wine
• salt (approximately 1/2 tsp)
• pepper (approximately 1/4 tsp)
• Fresh Mint Herb Sauce (optional)

What you do:

• Mix together olive oil, mustard, lemon juice, lemon zest, garlic, salt and pepper in a bowl

• Pat your lamb dry and then rub with the mustard-lemon-garlic mix

• In the bottom of your slow cooker, add the baby potatoes
• Add the chicken stock and red wine
• Place 3 sprigs of rosemary on top

• Add the mustard-lemon-garlic-coated lamb
• Add the remaining 3 sprigs of rosemary on top

• Cook on low for 8+ hours
• Lamb will be fall-apart tender
• Remove rosemary sprigs 
• Lamb and potatoes ready to go!

• You can make gravy from the leftover juices in the slow cooker by melting 2 tbsp of butter in a saucepan, then adding 2 tbsp of cornstarch, then whisk to make a roux. Add the leftover juices from the slow cooker, whisking to incorporate. Bring to a boil, whisk constantly.

• Serve with Fresh Mint Herb Sauce

• Serve

• Enjoy!
• Happy Valentine’s Day!

Yield: 6 - 8 people

Slow Cooked Lamb and Potatoes

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Easy prep and letting your slow cooker do the heavy lifting lets you have a great dinner ready when you get home!

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Ingredients

• 2+ lb boneless leg of lamb (mine was 2.8 lbs)
• 1.5 lb (680 g) baby potatoes (I used a bag of the baby potatoes)
• 6 rosemary branches
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (about 1/2 lemon zested)
• 1 tbsp Maille Dijon mustard
• 1 tsp crushed garlic (I used jarred garlic), or 2 cloves garlic, minced
• 3/4 cup chicken stock
• 3/4 cup red wine
• salt (approximately 1/2 tsp)
• pepper (approximately 1/4 tsp)
• Fresh Mint Herb Sauce (optional)

Instructions

1. Mix together olive oil, mustard, lemon juice, lemon zest, garlic, salt and pepper in a bowl
2. Pat your lamb dry and then rub with the mustard-lemon-garlic mix
3. In the bottom of your slow cooker add the baby potatoes
4. Add the chicken stock and red wine
5. Place 3 sprigs of rosemary on top
6. Add the mustard-lemon-garlic coated lamb
7. Add the remaining 3 sprigs of rosemary on top
8. Cook on low for 8+ hours
9. Lamb will be fall apart tender
10. Serve with Fresh Mint Herb Sauce
11. Enjoy

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 546Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 149mgSodium: 307mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 44g