Slow-cooker lamb leg roast
Lean easy carve lamb roast
1170 g, fat trimmed (buy 1.3kg)
2 tsp, lamb
4 large, cut into thick rounds
Anchovy fillets in oil, drained
4 medium, chopped
4 clove(s), thinly sliced
½ cup(s), sprigs
Salt reduced chicken stock
1 cup(s), (250ml)
2 x 3 second spray(s)
- 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 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.
- Use a small sharp knife to cut 12 deep slits into meat. Stud with pieces of anchovy, garlic and rosemary sprigs.
- 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.