When you feel like you need some grounding, this is a perfect dish. The warmth, tenderly cooked lamb and bursts of flavor will bring you back down to Earth.
- Boneless lamb leg roast (3–4 pounds)
- 1 tablespoon ghee
- ½ cup chicken broth
- 6 cloves garlic, minced
- 2–3 sprigs rosemary, chopped
- 2–3 sprigs thyme, leaves only, chopped
- 1/3 cup stone-ground mustard
- 2 carrots, peeled and chopped
- 2 cups whole white mushrooms
- 2 stalks celery, cut in 1-inch slices
- 2 large onions peeled and quartered
- (You may choose to add other veggies as well since we omit potatoes and other starchy vegetables. Some good choices are cauliflower and broccoli (include the stalks), swiss chard stems, cabbage and bok choy)
- Dry the lamb very well with paper towels. Season generously with salt and pepper. Heat a cast-iron skillet over high heat, then add the ghee. Sear the meat for 3 to 4 minutes on each side. Remove the meat from the pan. Reduce the heat to medium, and add the chicken broth, scraping up the brown bits from the bottom of the pan.
- Place the roast in a slow cooker.
- In a small bowl, mix the garlic, rosemary, thyme, and mustard. Pour it over the lamb and use your hands to coat the meat with the mixture.
- Toss the carrots, celery, mushrooms, and onions with salt and pepper, and arrange them around the meat. Pour the chicken broth on top of the veggies.
- Cook on low for 8 to 10 hours.
- Option: I love to cook in my pressure cooker. It saves time and creates really tender meat. Do what works best for you. You could also do this recipe on the stovetop or in the oven.
- Serve with a green salad or side of asparagus.