Slow Cooker Lamb Roast
A whole lamb leg studded with rosemary, rubbed with lemon, garlic and herbs, then slow-cooked for eight hours over browned baby potatoes until fork-tender.
Directions
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.