Slow Cooked Greek Lamb Roast

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Servings: 4 Prep: 45 min Cook: 1065 min Dairy Free GAPS Gluten Free Mediterranean Paleo New Year Slow Cooker/Crock Pot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dried Oregano, Fresh Thyme, Fresh Rosemary

Ingredients

3 cloves garlic

1 small onion

1 tablespoon extra virgin olive oil ⚠

2 pounds leg of lamb

2 teaspoons sea salt, to taste

¼ teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon dried oregano ⚠

3 sprigs fresh thyme ⚠

1 sprig fresh rosemary ⚠

1 bay leaf

2 tablespoons lemon juice

⅓ cup white wine

½ cup chicken broth

Instructions

1. Peel the garlic. Peel and quarter the onion.

2. Heat a large skillet over medium high heat and sauté onion and garlic cloves in olive oil. Add leg of lamb, browning on all sides.

3. Place lamb in slow cooker and add spices, thyme, rosemary, bay leaves and lemon juice. Add white wine and chicken broth and cook on low for 8-10 hours.

4. When the lamb is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the meat.

5. Transfer the lamb and all of its sauce to a baking dish.

6. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

7. One hour before serving, preheat the oven to 300F. Remove the dish from the fridge and remove as much solidified fat to your preference.

8. Remove the meat to a cutting board and slice against the grain into half inch slices.

9. Use an immersion blender (or standing blender) to puree the sauce smooth.

10. Slide the sliced meat back into the sauce, cover and cook for about 30 minutes until hot. Serve.