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Slow-Cooker Lamb with Greek Style Gravy
This Slow-Cooker Lamb with Greek Style Gravy takes a little prep, but is well worth the wait! For a gluten-free, Whole30 compliant option, serve with roasted potatoes or cauliflower rice. (Although, my personal favorite is in a bowl with sweet potatoes and farro.)
Slow-Cooker Lamb Ingredients:
Optional Additions to Meal:
Slow-Cooker Lamb Ingredients:
Optional Additions to Meal:
Lamb Roast:
  1. Turn slow-cooker on low heat. Peel and quarter onion.
  2. Heat a large skillet to medium-high heat. Add 1/2 TBS evoo and brown lamb on all sides. (Approximately 1-minute per side.)
  3. Once lamb is browned, remove and place in slow-cooker.
  4. Using the same pan, add remaining evoo. Sauté onion and garlic until translucent. Remove from stove and add to slow-cooker.
  5. Add remaining lamb ingredients (herbs, rosemary, thyme, lemon juice and chicken stock) to slow-cooker and cook on low for 8-10 hours.
  6. Remove lamb from slow-cooker, allow to rest on cutting board for 5 minutes and slice against the grain into half-inch slices. Place meat in glass dish, drizzle a few spoonfuls of sauce over meat.
  7. Pour remaining sauce into separate container.
  8. Chill sauce and lamb in the fridge overnight.
  9. 30 minutes before serving, remove lamb and sauce from fridge. Feel free to remove any solidified fat.
  10. Pre-heat oven to 350 degrees.
  11. Using a high-powered blender, puree sauce until it becomes a smooth gravy.
  12. Pour gravy over lamb and bake for 20 minutes, until hot.
  13. Serve with whatever sides you desire.
My Personal Favorite:
  1. My favorite way to eat this meal is in a bowl of farro and FfL's Sweet Potato Tots. I drizzle gravy on top and serve with a side salad. I sometimes even add roasted green beans to it!
My Go-To Side Salad with This Meal:
  1. Spinach, pomegranates, feta and pistachios with a light balsamic vinaigrette.
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