When your days are busy and filled with activity, slow-cooker recipes make life really easy. Set up this lamb roast in the morning and come home to an amazingly flavorful roast after work!
PREP TIME
10 minutes
COOKING TIME
6-8 hours
YIELD
6-8 servings
4 lbs lamb roast
2 onions, cut into quarters
4 large carrots, chopped into
1-inch pieces
6-8 cloves of garlic, smashed
1/4 cup Kalamata olives
1/4 cup brine/liquid from olives
32-ounce can whole peeled plum tomatoes
SIDE NOTE
I like Kalamata olives for this recipe, but you could also use green olives if you have them on-hand.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Place all ingredients in a slow-cooker, and cook on low for a minimum of 6 hours or overnight.
If you don’t have a slow-cooker, use an enameled cast iron Dutch oven, and braise the ingredients at 275°F for six hours or overnight at 200°F.
