How to Make Honey-Rosemary Roast Lamb with Potatoes and Green Beans

Ingredients

• 1¾ lb boneless lamb leg roast
• 2 medium Yukon gold potatoes, cut into 1-inch wedges
• 1 large red onion, cut into thin wedges
• 3 cups green beans (12 oz), trimmed if desired
• 2 Tbsp quick-cooking tapioca
• 2 Tbsp honey
• 2 Tbsp lemon juice
• 1 Tbsp snipped fresh rosemary
• 4 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until browned on all sides. Set aside.
2. Coat a 3-½- or 4-quart slow cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
3. In a small bowl combine tapioca, honey, lemon juice, 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 2-½ to 3 hours.
4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.