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Lamb Roast with Olives and Capers (Paleo/GF/DF)

January 24th, 2013
Lamb Roast with Olives and Capers (Paleo/GF/DF)

This roast has lots of great flavors and is easy because you just stick it in the crockpot. We use the crockpot at least once a week because it makes dinner so much easier when you have busy day. If you are a person with a busy work schedule or a stay-at-home parent juggling kids AND trying to live a paleo lifestyle…the crockpot is a must. Make more than you need and have leftovers for the next day!


  • a 2.5 lb lamb leg roast (or any lamb roast)
  • 2 Tbsp of fresh rosemary and oregano (chopped finely)
  • 5-6 garlic cloves minced
  • 1 jar of green olives (sliced…we used the kind with garlic in the middle)
  • 3 Tbsp of capers
  • 1 cup of bone broth (water can be used if you don’t have broth hand)
  • sea salt and pepper

Rub leg of lamb roast with fresh herbs (rosemary and oregano), minced garlic and salt and pepper. Place it in the crockpot. Top with sliced olives and capers. Fill the crock pot with cup of bone broth or water. Set crockpot on low and let it cook for 8 hours. Done! Dinner is ready when you come home!!

Recipe by Brenda Walding, DPT, FDN

















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Lamb Roast with Olives and Capers (Paleo/GF/DF)
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2 Responses

  1. Texas Paleo says:

    Is that a 2.5 pound roast? Or, a 12.5 pound roast?

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