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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lamb with Brown Rice "Risotto"

Source: dLife

Slow cooked lamb and brown rice with vegetables and curry seasoning.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	423.2

Total Carbs	20.1 g

Dietary Fiber	2.5 g

Sugars	5.0 g

Total Fat	17.2 g

Saturated Fat	5.5 g

Unsaturated Fat	1.6 g

Potassium	627.4 mg

Protein	44.5 g

Sodium	364.7 mg

Dietary Exchanges 17.2 Fat, 0.5 Vegetables, 5.6 Meat, 0.3 Other Carbs, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 lb Lamb, whole shoulder, lean 1.0
1 tbsp olive oil 2.5
2 1/2 cup vegetable juice 0.5
0 1/2 cup short grain brown rice 1.0
1 tsp curry powder 0.25
0 1/4 tsp salt 2.0
2 each medium carrots 1.0
1 each medium bell peppers

Directions

Remove excess fat from meat and cut to fit into a 3 1/2- or 4-quart slow cooker.
In a large skillet, cook lamb in hot oil until brown on all sides. In the slow cooker combine vegetable juice, uncooked rice (if desired), curry powder, and salt. Add carrots, then lamb.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Add bell pepper to cooker. Cover and let stand 5 to 10 minutes. Serve.