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ROSEMARY AND GARLIC ROASTED LEG OF LAMB
Serves 6
Ingredients:
4 large all-purpose potatoes, peeled, cut into ¼-inch thick slices
2kg trimmed, boneless leg of lamb, tied
1 tsp salt
½ tsp coarsely ground black pepper
6 cloves garlic, peeled and crushed
4 sprigs fresh rosemary, chopped
2 tbsp olive oil
½ cup vegetable stock
Method:
1.
Preheat the slow cooker for 20 minutes on HIGH.
2.
Layer potatoes in the bottom of the slow cooker ceramic bowl.
3.
In a small bowl, mash the salt, pepper, garlic, and rosemary together with a fork to form a
paste. Rub all over the lamb.
4.
Heat the olive oil in a large frypan over a high heat and brown lamb on all sides. Put
browned roast in the ceramic bowl on top of the potatoes.
5.
Pour the stock in the frypan and bring to boil. Pour over the meat.
6.
Place the lid on the slow cooker and cook for 4-5 hours on HIGH or 9-10 hours on LOW.
3
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