Slow-cooker Roast Lamb

2kg lamb leg
2 sprigs fresh rosemary, leaves picked, coarsely chopped
2 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1kg baby new potatoes
1 cup (250ml) Massel beef stock

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Roast Lamb With Scalloped Potato And Onion

Ingredients

1 leg of lamb (about 2kg)

2 large garlic cloves, cut into slivers

1 lemon, sliced

4 large potatoes, peeled, thinly sliced

3 sweet potatoes, peeled, sliced

2 large onions, thinly sliced

8 sprigs thyme, leaves picked

500ml chicken stock

40g macro organic salted butter, diced

steamed green beans, to serve

gravy, to serve (optional)

 

 

Preheat oven to 200°c. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.

Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.

Place lamb directly on oven rack above the roasting pan. Roast for 1½ hours or until vegetables are tender and golden.

Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.

Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.

 

tips:Cooking the lamb on the oven rack allows the heat to circulate more evenly and the juices to drip onto the vegies cooking below.