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Slow Cooker Lamb with Rosemary and Lemon
A fragrant leg of lamb flavoured with rosemary, garlic and lemon. Start your prep the night before for a really easy 'roast'.
Ingredients
- 2 kg Leg of Scotch Lamb bone in for more flavour
- 4 sprigs of rosemary
- 3 cloves of garlic
- 1 lemon sliced
- 2 tablespoon of olive or rapeseed oil
- 1 litre lamb stock
- salt and freshly ground black pepper
Instructions
- Pierce the leg of lamb all over with the tip of a sharp knife.
- Push pieces of rosemary into half of the holes and slivers of garlic into the other half making sure you distribute them evenly.
- Place the lamb into a large plastic bag, add the lemon slices and the remaining rosemary sprigs and the oil into the bag and season well.
- Seal the top of the bag with a clip and place in the fridge.
- Place the bag in the fridge overnight.
- In the morning, empty the contents of the bag into your slow cooker or crockpot and add a litre of lamb stock.
- Cook on low for 8 hours.
Notes
I finished the joint off in the oven for 20 minutes at 180C, just to crisp it up, but that is optional.
Nutrition
Calories: 317kcalCarbohydrates: 2gProtein: 43gFat: 14gSaturated Fat: 3gCholesterol: 134mgSodium: 131mgPotassium: 637mgVitamin C: 10mgCalcium: 20mgIron: 3.9mg