Thursday, February 6, 2014

Lamb Roast {Paleo Crock-Pot} Recipe


If you missed my initial crock-pot recipe post, you can click here to read it.

Lamb Roast with Spinach, Feta, and Garlic (with red bliss potatoes) - serves 9 prep time 20 minutes

  • 6 Pounds of (two pieces each were 3 pounds) Organic Lamb Roast pounded for tenderness and to help with rolling
  • Stuff with 1 pound sautéed organic spinach, 3 TB crumbled feta, and 2 tsp minced garlic
  • Tie with cooking string
  • Dice up red bliss potatoes
  • Put roast side by side in 6 qt crock-pot
  • Place potatoes over and around roast
  • Cook on high for 3 hours and flip roast over (side that was down is now up)
  • Cook on low for an additional 1-2 hours
  • Slice and enjoy!   Use the juice it cooked in to top over each plate.
  • This can be enjoyed alone or with another vegetable on the side 
  • If you do not like lamb, simply switch it out for organic boneless breasts of chicken or a thin cut of grass fed beef!


Our family has never eaten lamb and this was a wonderful new addition for us.  It was tender and very flavorful!



My mouth is watering just looking at this again – it was simply divine!


I hope you enjoy this recipe as much as we all do!

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Thanks for visiting!


Next weeks recipe is Italian Ground Beef.

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