Ingredients

• 1 small lemon
• 5 cloves garlic , minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 0.25 teaspoons onion powder
• 1 , 3 pound
• 0.5 cups vegetable broth

Instructions

1. 1 Grate lemon zest into a mortar; reserve zested lemon. Add garlic, rosemary, thyme, parsley, olive oil, sea salt, black pepper, and onion powder to the mortar; grind into a paste using a pestle.
2. 2 Pat lamb dry; rub herb mixture all over lamb. Place into a 3-quart slow cooker; squeeze juice of reserved lemon over lamb. Add broth and cover slow cooker.
3. 3 Cook on Low for 6 to 8 hours.

Nutrition per serving