HONEY-ROSEMARY ROAST LAMB WITH POTATOES AND GREEN BEANS

I do not cook or eat lamb but try to post lamb recipes occasionally for you who do. I received this recipe from Better Homes and Gardens several years ago, so I am sharing it with you.

1 3/4 lbs boneless lamb leg roast
nonstick cooking spray
2 medium Yukon Gold potatoes, cut into 1-inch wedges
1 large red onion, ct 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 garlic cloves, minced
1/2 tsp salt
1/4 tsp ground 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 brown on all sides. Set aside.
2. 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.
3. 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.
4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.
5. 
6. The file photo.