ROSEMARY & GARLIC ROASTED LEG OF LAMB
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
Serves 6
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.
5
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