There’s nothing quite like a beautiful, warm roast lamb during the winter. Add some roast vegetables and some gravy and you’ve got a delicious meal for the whole family. We’ve made it even easier with this 3-step recipe, and all you need is a slow cooker.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2kg whole lamb leg roast
- 2 teaspoons cracked black pepper
- 3 rosemary sprigs
- 8 garlic cloves, peeled
- 1 cup (250ml) chicken stock
- 600g baby potatoes, halved
- 1 bunch Dutch carrots, trimmed
- Steamed greens, to serve
Method
Step 1. Heat the oil in a large frying pan over high heat. Add the lamb and cook for 4 mins each side or until browned all over.
Step 2. Transfer the lamb to a 5.5L slow cooker. Sprinkle with cracked black pepper. Season. Place rosemary, garlic and stock around lamb in slow cooker. Season. Cover and cook on high for 4 hours. Reduce heat to low. Add potato and carrots. Cook for a further 2 hours or until the lamb and vegetables are tender.
Step 3. Serve lamb with vegetables and steamed greens.
