Honey-Rosemary Roast Lamb with Potatoes and Green Beans

Makes: 5 servings.
Serving Size: 2 to 3 ounces lamb and 1 cup vegetable mixture.
Prep: 20 mins.
Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high).

Per serving: 343 kcal cal., 7 g fat (3 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 98 mg chol., 380 mg sodium, 34 g carb., 5 g fiber, 12 g sugar, 36 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 1 3/4 pounds boneless lamb leg roast.
• Nonstick cooking spray.
• 2 medium Yukon gold potatoes, cut into 1-inch wedges.
• 1 large red onion, cut into thin wedges.
• 3 cups green beans (12 ounces), trimmed (if desired).
• 2 tablespoons quick-cooking tapioca.
• 2 tablespoons honey.
• 2 tablespoons lemon juice.
• 1 tablespoon snipped fresh rosemary.
• 4 cloves garlic, minced.
• 1/2 teaspoon salt.
• 1/4 teaspoon ground black pepper.

DIRECTIONS:

• Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
• Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
• In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.

Source: http://www.bhg.com/