Mediterranean Lamb Roast

The marinade for this recipe calls for you to cook the lamb roast in the liquid but for a summer twist, try marinating lamb chops overnight and then grilling.

Here’s What You Will Need:

2 -3 Pound Boneless Lamb Roast

1/2 C. Olive Oil

1/2 C. Red Wine Vinegar

1/4 C. Fresh Lemon Juice

1 T. Dried Parsley

3 Large Cloves Garlic, minced

1 Small Onion, roughly chopped

1/4 tsp. Ground White Pepper (ground black pepper is fine if you’re out of white)

1/2 tsp. Ground Oregano

1/4 tsp. Ground Sage

1 tsp. Dried Thyme

2 tsp. Salt

Split the lamb roast in half lengthwise and place in a slow cooker.

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Mix together the marinade ingredients and pour evenly over the roast, cover, and cook on low for 6-8 hours.  The roast will melt in your mouth!

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Once cooked, remove the roast from the liquid and serve with saffron rice, hummus, fresh vegetables, and plain Greek yogurt.

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