Honey-Rosemary Roast Lamb with Potatoes and Green Beans

• Makes: 5 servings
• Serving Size: 2 to 3 ounces lamb and 1 cup vegetable mixture
• Prep: 20 mins
• Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)

Honey-Rosemary Roast Lamb with Potatoes and Green Beans

Ingredients

• 1 3/4
  pounds boneless lamb leg roast
• Nonstick cooking spray
• 2
  medium Yukon gold potatoes, cut into 1-inch wedges
• 1
  large red onion, cut into thin wedges
• 3
  cups green beans (12 ounces), trimmed (if desired)
• 2
  tablespoons quick-cooking tapioca
• 2
  tablespoons honey
• 2
  tablespoons lemon juice
• 1
  tablespoon snipped fresh rosemary
• 4
  cloves garlic, minced
• 1/2
  teaspoon salt
• 1/4
  teaspoon ground black pepper

Directions

1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
2. Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
3. In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.

Nutrition Facts (Honey-Rosemary Roast Lamb with Potatoes and Green Beans)

Per serving: 
• 343 kcal cal., 
• 7 g fat 
• (3 g sat. fat, 
• 0 g polyunsaturated fat, 
• 3 g monounsatured fat), 
• 98 mg chol., 
• 380 mgsodium, 
• 34 g carb., 
• 5 g fiber, 
• 12 g sugar, 
• 36 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

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