Rosemary and Garlic Roasted Lamb Leg

Card Color
Card Label
Recipe Name
Rosemary and Garlic Roasted Lamb Leg
Difficulty
Easy
Preparation Time
Cooking Time
Total Time
04:30
Serves
6
Calories Per Saving
Introduction

Ingredients
  • 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
Method
  • 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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Author:

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.