![](https://cdn.statically.io/img/www.allrecipes.com/thmb/8yYsdGngqLdvnsK9UgqiLsgOUxM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6506199-9eb54b9b1b34424bb17f8812b11eda9b.jpg)
Ingredients
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1 small lemon
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5 cloves garlic, minced
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2 tablespoons chopped fresh rosemary
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh parsley
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1 tablespoon olive oil
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1 teaspoon sea salt
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1 teaspoon ground black pepper
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¼ teaspoon onion powder
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1 (3 pound) leg of lamb
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½ cup vegetable broth
Directions
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Grate lemon zest into a mortar; reserve zested lemon. Add garlic, rosemary, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
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Pat lamb dry. Rub herb mixture all over lamb; place into a 3-quart slow cooker and squeeze juice of reserved lemon over lamb. Add broth and cover.
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Cook on Low for 6 to 8 hours.
Nutrition Facts (per serving)
205 | Calories |
13g | Fat |
3g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 205 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 5g | 24% |
Cholesterol 69mg | 23% |
Sodium 300mg | 13% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 20g | 40% |
Vitamin C 13mg | 14% |
Calcium 25mg | 2% |
Iron 5mg | 25% |
Potassium 279mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.