Rosemary, Garlic, Mint Lamb in the crockpot

Beef | Chicken | Fish & Seafood | Lamb | Pork | Sides | Soups & Stews | Vegetables | Crockpot | Misc

1 leg of Lamb
3-4 Cloves of garlic, minced
A few springs of Rosemary
A Handful of Chopped Mint
A dash of Olive oil
Optional: 2 sweet potatoes

If you are using sweet potatoes, cut those to your liking, and place them in the bottom of the crockpot. Then arrange the leg of lamb on top of the potatoes.
Mince your garlic, use 4 or more cloves if you like the garlic flavoring, or 3 if you are not that fond of garlic.
Cover the Lamb with a dash of olive oil, place the garlic on top of that, then add the chopped mint and rosemary sprigs.
turn your crockpot onto low and let the lamb cook for 6-8 hours.
You do not need to use any stock in this recipe. This lamb will make it's own juices.

Whisk together honey, balsamic vinegar and red pepper flakes in a small bowl. Pour the mixture into the skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes or longer if you want a thicker sauce. Don't overcook the salmon..

Pair with your favorite vegetable Pictured here was sphagetti squash.


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