Rosemary and Garlic Roasted Lamb Leg

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Rosemary and Garlic Roasted Lamb Leg
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  • 4, cut into 1/4 inch thick slices large all-purpose potatoes, peeled
  • 2kg Trimmed, boneless leg of lamb; tied
  • 1 tsp Salt
  • 1/1 tsp Coarsely ground pepper
  • 6 cloves Garlic, peeled and crushed
  • 1 Onion, chopped
  • 4 sprigs Fresh rosemary, chopped
  • 2 tbsp Olive oil
  • 125ml Vegetable stock
  • Step 1 Preheat the slow cooker for 20 minutes on HIGH.
  • Step 2 Layer the potatoes and onion in the bottom of the slow cooker ceramic bowl.
  • Step 3 In a small bowl, mash the salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub all over the lamb.
  • Step 4 Heat the olive oil in a large fry pan over a high heat and brown lamb on all sides.
  • Step 5 You can also do this using your removable searing pot if your slow cooker has one.
  • Step 6 Put browned lamb in the ceramic bowl on top of the potatoes and pour the stock over the meat.
  • Step 7 Place the lid on the slow cooker and cook for 4-5 hours on HIGH or 9-10 hours on LOW.
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