Honey-Rosemary Roast Lamb with Sweet Potatoes and Green Beans:



  • 1 1/2 lb. boneless lamb leg roast
  • nonstick cooking spray
  • 3-4 medium sweet potatoes
  • 1 large red onion – cut into thin wedges
  • 12 oz. green beans, trimmed if desired
  • 2 tbsp. quick cooking tapioca
  • 2 tbsp. honey
  • 2 tbsp. lemon juice
  • 1 tbsp. snipped fresh rosemary
  • 4 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper


  1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet with cooking spray; heat skillet over medium high heat. Cook meat in hot skillet until browned on all sides. Drain off fat.
  2. Coat a 3 1/2 or 4 quart slow cooker with cooking spray. Place potatoes in the prepared cooker. Add onion; top with green beans. In a small bowl combine tapioca, honey, lemon juice, rosemary, garlic, salt, and pepper. Pour honey mixture over vegetables. Top with meat.
  3. Cover and cook on low-heat setting for 5-6 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. Makes 5 servings.


Macronutrient breakdown: 33% carbs, 29% fat, 38% protein

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