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Paleo slow cooker rosemary lemon garlic lamb with sweet potato noodles recipe

April 06, 2017

Paleo slow cooker rosemary lemon garlic lamb with sweet potato noodles recipe

The sound of a lamb dish always arouses interest in many people including me. That is why I want to share with you a healthy and nutritious dish recipe that will lift your lamb dish experience to a whole new level with your VitaClay slow cooker.

Ingredients:

  • black pepper
  • sea salt
  • ½ leg of lamb
  • 2 medium sweet potatoes,  pealed
  • zest and juice of one lemon
  • 3 - 4 stalks fresh rosemary
  • 3 - 4 garlic cloves, peeled
  • 1/ 4 cup of water or broth
  • 1- 2 tablespoon ghee or coconut oil
  • 2 tablespoon olive oil
  • 1-2 tablespoon flat parsley to be used for garnishing
Directions: 
  1. Start by placing the half leg of the lamb with fat side up on a chopping board.
  2. With a knife score the fat on top in a crosshatch form.
  3. Then season the lamb all over with sea salt and the cracked black pepper.
  4. Take the rosemary from the stalk and add to food processor with the lemon zest and the garlic cloves and process until mixed thoroughly, then drizzle in your olive oil.
  5. Spread the paste all over the lamb while making sure the paste gets in the places you scored with the knife.
  6. Place the lamb in the slow cooker and pour over ¼ cup of liquid either water or broth and squeeze over the zested lemon juice.
  7. Cook on low heat for 2 hours and when ready move to the chopping board and let it rest for about ten minutes then you can slice or shred.
  8. To prepare sweet potato noodles, cut each in thirds and use a spiraliser or julienne peeler to create noodle strands.
  9. Once done add the butter into the skillet and place on medium heat. When melted add your noodles and season with salt and pepper. Toss and cook until soft.
  10. You can now serve with some sliced slow cooked leg of lamb on top and garnish with some flat leaf parsley on top.


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