Slow-cooker Roast Lamb


1. 2kg lamb leg 2. 2 sprigs fresh rosemary, leaves picked, coarsely chopped 3. 2 tbsp Coles Classic Olive Oil 4. 2 tbsp finely chopped fresh flat-leaf parsley 5. 2 tbsp finely chopped fresh oregano 6. 3 cloves garlic, crushed 7. 1 tbsp finely grated lemon rind 8. 2 tbsp lemon juice 9. 1kg baby new potatoe 10. 1 cup (250ml) Massel beef stock

Method Steps: 1. Make small cuts all over the lamb at 3cm intervals. Press the chopped rosemary into the cuts.

In a small jug or bowl, combine 1 tablespoon of olive oil with parsley, oregano, garlic, lemon rind, and lemon juice.

Rub this herb mixture all over the lamb. Season the lamb with salt and pepper.

Heat the remaining olive oil in a large frying pan over medium heat.

Add the baby new potatoes and cook, stirring, for about 3 minutes or until browned. Transfer the potatoes to the bowl of a 5-litre slow-cooker.

In the same frying pan, add the lamb and cook for 3 minutes on each side or until browned all over.

Cover the slow-cooker with its lid. Turn the slow-cooker on low and cook for 8 hours or until the lamb is tender.

Alternatively, you can turn the slow-cooker on high for 1 hour, then on low for 6 hours. Serve the lamb with the new potatoes, steamed peas, and broccolini.




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