*Picture is of the lamb shredded and sauteed in coconut oil. It is so yummy that way!

The recipe also works very well with beef or venison. Feel free to skip the lemon if desired, and I’ve made it with thyme instead of rosemary with fantastic results.  I’m sure this would work just fine with the bone in – I just happen to have access to good boneless lamb roasts at Costco.

1 organic lemon sliced
2 sprigs of rosemary
2 Tbs. dijon mustard (omit for strict AIP – and sub with 4 cloves of chopped garlic)
salt and pepper (omit pepper for strict AIP)
2 cups water
1 boneless leg of lamb (about 4 or 5 pounds)

Place the lemon slices and rosemary sprigs on the bottom of your crockpot.  Place the lamb leg on top of it.  Sprinkle liberally with salt and optional pepper and put dallops of dijon mustard/garlic on it.  Pour the water in, and cook on high for 6-8 hours – or according to your crockpot’s instructions.  This is Soo good served with steamed green beans and mashed potatoes or sweet potatoes.

This recipe is featured on Pennywise Platter! 🙂