light herb lamb loin

Ingredients

• Servings: 6
• 1/2 cup white
• 1/2 cup fresh lime juice
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chopped fresh thyme, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried marjoram
• 1 teaspoon dried dill
• 1 (2 pound) boneless lamb loin roast
• 2 cups chicken broth
• 4 potatoes, cut into large chunks
• 4 carrots, cut into chunks
• 1 onion, cut into chunks

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

Ready Time: 12 hrs 20 mins


• stir white , lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill together in a bowl; pour into a large sealable plastic bag; add lamb loin, squeeze air from the bag, and seal bag. assure lamb loin is completely covered in marinade and put bag in a bowl.
• marinate lamb in refrigerator, 8 hours to overnight.
• heat a skillet over medium-high heat.
• remove lamb loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain.
• sear lamb loin in hot skillet until browned completely, 2 to 3 minutes per side; transfer to the crock of a slow cooker.
• pour chicken broth over the lamb loin. arrange potatoes, carrots, and onion around the meat in the slow cooker crock.
• cook on high until the meat is tender, at least 4 hours.