Slow cooker lamb leg roast
1
Points®
Total time: 8 hr 20 min • Prep: 10 min • Cook: 8 hr 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Lamb leg roast, raw
1300 g
Ground paprika
1½ tsp
Seasoning
2 tsp, lamb
Brown onion
4 large, cut into thick rounds
Salted anchovies in oil, drained
4 medium, chopped
Garlic
4 clove(s), thinly sliced
Fresh rosemary
½ cup(s), sprigs
Salt reduced chicken stock
1 cup(s), (250ml)
Oil spray
2 x 3 second spray(s)
Instructions
1
Rub lamb with paprika and seasoning. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a clean board and set aside to cool slightly.
2
2 Meanwhile, lightly spray same pan with a little more oil. Cook onions for 2 minutes each side or until golden. Place in base of a 4.5-litre (18-cup) slow cooker.
3
Use a small sharp knife to cut 12 deep slits into meat. Stud with pieces of anchovy, garlic and rosemary sprigs.
4
Place lamb on top of onions in slow cooker and pour in stock. Cook, covered, on low for 8 hours or until lamb is very tender.
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