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Rosemary and Garlic Roasted Lamb Leg

Rosemary and Garlic Roasted Lamb Leg

This traditional spring dish makes a delicious family feast with minimal effort.

Ingredients
  • 4 large all-purpose potatoes, peeled, cut into ¼-inch thick slices
  • 2kg trimmed, boneless leg of lamb, tied
  • 1 tsp salt
  • ½ tsp coarsely ground black pepper
  • 6 cloves garlic, peeled and crushed
  • 1 red onion, chopped
  • 4 sprigs fresh rosemary, chopped
  • 2 tbsp olive oil
  • 125ml vegetable stock

Method (Serves 6)

  1. Preheat the slow cooker for 20 minutes on HIGH.
  2. Layer the potatoes and red onion in the bottom of the slow cooker ceramic bowl.
  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.
  4. Heat the olive oil in a large frypan over a high heat and brown lamb on all sides. You can also do this using your removable searing pot if your slow cooker has one.
  5. Put browned lamb in the ceramic bowl on top of the potatoes and pour the stock over the meat.
  6. Place the lid on the slow cooker and cook for 4-5 hours on HIGH or 9-10 hours on LOW.