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Rosemary Roasted Lamb with Green Beans and Potatoes

Rosemary Roasted Lamb with Green Beans and Potatoes

1 ¾-2 lb. boneless lamb leg roast
3 medium Yukon gold potatoes, cut into 1” wedges
1 large Vidalia onion, thinly sliced
3 c. fresh green beans, trimmed and cleaned
2 T. quick-cooking tapioca, crushed
2 T. honey
2 T. fresh lemon juice
1 T. fresh rosemary
2 T. minced garlic
Salt, freshly ground black pepper
Extra rosemary sprigs, garnish

  1. Trim fat from meat. Coat large nonstick skillet with PAM. Heat skillet. Season and brown meat on all sides. Set aside.
  2. Coat a 4 qt. crock pot with PAM.
  3. Place potatoes in cooker, then onions and top with green beans. Season.
  4. In bowl, combine tapioca, honey, lemon juice, chopped rosemary, garlic, salt and pepper. Pour mixture over veggies in crock pot.
  5. Top with meat.
  6. Cover and cook on LOW for 5-6 hours or on HIGH for 2 ½-3 hours.
  7. Remove met from cooker and slice meat.
  8. Arrange meat and veggies on serving platter. Drizzle some of the juice from cooker over the top and garnish with rosemary sprigs.
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