Slow-cooker Roast Lamb and Winter Vegetables

Ingredients

1 Tbs extra virgin olive oil
2 kg whole lamb leg roast
2 tsp cracked black pepper
3 rosemary sprigs
8 garlic cloves, peeled
1 cup (250mL) chicken stock
600 g baby potatoes, halved
1 bunch Dutch carrots, trimmed
Steamed greens, to serve

Method

Heat the oil in a large frying pan over high heat. Add the lamb and cook for 4 minutes each side or until browned all over.

Transfer the lamb to a 5.5 L 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.

Serve lamb with vegetables and steamed greens.

Credits: Coles

Photo Credits: Coles