Roasted Grass Fed Lamb in the Crockpot
On to the next part of our epic non-traditional Christmas!
This holiday dinner was inspired by my hubby, who came up with the idea of lamb instead of turkey.
Grass fed lamb is loaded with nutrients, vitamins and minerals, not to mention the protein and healthy fats that come along with it.
What’s the difference between grass fed lamb and “regular” lamb?
Grass fed lamb are allowed to roam free and feed on fresh grass and herbs, which are loaded with the nutrients that not only the animals need, but also nutrients that humans need. In order to get the most benefit from eating lamb, grass fed is the best option.
You can purchase fresh grass fed lamb at your local health store, and some farm co-ops.
Without further ado, here is our epic Christmas dinner of 2015!
1 grass fed lamb roast
¼ cup fresh lemon juice
2 cups diced onions
2 cups chicken stock (organic & sugar free)
1 cup red wine
1 cup chopped fresh herbs (rosemary, chives, parsley combo)
For the rub:
8 cloves fresh garlic, minced
3 tablespoons chopped fresh rosemary
1 tablespoon sea salt
2 tsp ground black pepper
1) Pour chicken stock and wine into the crockpot. Then add the chopped fresh herbs (rosemary, chives, parsley combo) and diced onions and stir to disperse evenly.
2) Put rub ingredients in a food processor and pulse until mixed evenly (should only take a few short pulses).
3) Set the lamb roast on a platter or pan of choice and using your hands rub the lemon juice all over it. Then take the garlic, rosemary, salt and pepper mixture and rub evenly all over the meat.
4) Place lamb roast in crockpot and cook on high for one hour. Then set to low and finish cooking for 6-8 hours, or until cooked all the way through. Meat should be tender, moist and falling off the bone easily.
*Note: Most lamb roasts have string tied around them. If you are using the oven, it is best to leave the string on to keep moisture intact. If you are using a crock pot, it is good to remove the string. Using the crock pot keeps moisture intact so no extra measures are necessary.
Alongside the lamb, we of course had some amazing veggie dishes: Roasted butternut squash and Greek style braised green beans!
Here’s how to make the butternut squash. It’s super simple and delicious, and you can use this recipe anytime you’d like.
1 organic butternut squash, seeds and skin removed and chopped into small cubes
Coconut oil, melted (enough to toss the squash in)
Pink Himalayan Sea Salt
1) Place chopped butternut squash into an oven safe baking dish.
2) Pour enough melted coconut oil over the squash to cover all cubes thoroughly when tossed.
3) Season with sea salt, pepper, and sprinkle with cinnamon.
4) Toss it around to cover squash evenly and place in a 375 oven for 45-60 minutes or until soft enough to stick with a fork easily.
That’s all there is to it!
Find out how to make the Greek style braised green beans in my next recipe blog!
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