Slow Cooker Lamb Roast

  • 15min prep
  • 8hr 10min cook
  • 6 Servings


  • 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.