Paleo Slow Cooker Lamb Roast with Root Veggies

Paleo Slow Cooker Lamb Roast with Root Veggies Recipe

This Paleo Slow Cooker Lamb Roast Recipe has all the comforting flavors of fall, and it's made in the slow cooker which makes it super easy! Gluten-free and whole30.

Course Main Course
Cuisine Crock Pot, Gluten-Free, Paleo, Whole30
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4
Calories 486 kcal


  • 3 lb boneless lamb leg roast
  • Generous pinch each sea salt and pepper
  • 1 tbsp ghee
  • 1/2 cup chicken broth low-sodium if possible
  • 6 cloves garlic finely chopped
  • 3 sprigs rosemary chopped
  • 3 sprigs thyme stripped off stalk
  • 1/3 cup stone ground mustard
  • 2 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 Yukon gold potatoes peeled and chopped
  • 1 rutabaga peeled and chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  1. First, you’re going to sear the lamb roast to develop a nice golden crust. That’s where the flavor really shines. To do that, dry the lamb very well with paper towel and season with a couple generous pinches of salt and pepper. Heat a cast iron skillet over high heat, then add the ghee. You want the pan smoking hot. If not, the meat will steam instead of sear. Try for 3 to 4 minutes a side until you get most of the roast seared. Remove the meat from the pan (I put it on a plate), then reduce the heat to medium, and add the chicken broth, scraping up the brown bits from the bottom of the pan.
  2. Place the roast in the slow cooker.
  3. In a small bowl, mix the garlic, rosemary, thyme and mustard. Pour it on top of the lamb and use your hands to coat the meat with the mixture.
  4. Toss the chopped root veggies (carrots, parsnips, potato and rutabaga) with salt and pepper, and arrange them around the meat. Pour the chicken broth from when you deglazed the pan on top of the veggies.
  5. Cook on low for 8 to 10 hours.
  6. Serve with a green salad or veggie of your choice for a complete meal.
Nutrition Facts
Paleo Slow Cooker Lamb Roast with Root Veggies Recipe
Amount Per Serving
Calories 486 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 146mg49%
Sodium 816mg34%
Potassium 1723mg49%
Carbohydrates 38g13%
Fiber 9g36%
Sugar 9g10%
Protein 49g98%
Vitamin A 5145IU103%
Vitamin C 53.8mg65%
Calcium 141mg14%
Iron 8.2mg46%
* Percent Daily Values are based on a 2000 calorie diet.