Slow Cooked Boneless Leg of Lamb

Slow Cooked Boneless Leg of Lamb

Slow cooking lamb with rosemary and garlic brings out fantastic flavours! Try this delicious slow cooked alternative for your next Lamb Roast!

Method (Serves 6)

  1. Preheat the slow cooker for 20 minutes on HIGH.
  2. Layer potatoes and onion 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 medium-high heat and brown lamb on all sides. Place browned roast in the ceramic bowl on top of the potatoes and onions.
  5. Pour the stock into the frypan and bring to the 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.
  7. Serve with steamed seasonal vegetables and a zingy Greek salad with lots of fresh mint and oregano.
Ingredients
  • 4 large all-purpose potatoes, peeled, cut into thick slices
  • 1 onion, peeled & sliced
  • 1.5-1.8kg 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
  • 125ml vegetable stock
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