Slow Cooker Lamb Roast

2kg lamb leg

2 sprigs fresh rosemary, leaves picked, coarsely chopped

2 tablespoons olive oil

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh oregano

3 cloves garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

1kg baby new potatoes

1 cup (250ml) beef stock

Make small cuts all over lamb at 3cm intervals, Press rosemary into cuts.

Combine 1 tablespoon of the oil with parsley, oregano, garlic, rind and juice in small jug or bowl. Rub herb mixture all over lamb. Season with salt and pepper.

Heat remaining oil in large frying pan over medium heat. Add potatoes. Cook, stirring, for 3 minutes or until browned. Transfer to the bowl of a 5 litre slow-cooker.

Add lamb to same frying pan. Cook 3 minutes each side, or until browned all over. Place lamb on top of potatoes. Add stock.

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until lamb is tender. (Alternately, turn slow-cooker on high for 1 hour, then on low for 6 hours). Serve with new potatoes, steamed peas and broccolini.