Slow cooker roast lamb with winter vegetables

Slow cooker roast lamb with winter vegetables

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Nothing tastes better than a slow-cooked lamb, infused with rosemary and garlic and served with seasonal winter veggies.

The ingredient of Slow cooker roast lamb with winter vegetables

  1. 1 tablespoon extra virgin olive oil
  2. 2kg Coles Australian Whole Lamb Leg Roast
  3. 2 teaspoons cracked black pepper
  4. 3 rosemary sprigs
  5. 8 garlic cloves, peeled
  6. 1 cup (250ml) chicken stock
  7. 600g baby potatoes, halved
  8. 1 bunch Dutch carrots, trimmed
  9. Steamed greens, to serve

The instruction how to make Slow cooker roast lamb with winter vegetables

  1. Heat the oil in a large frying pan over high heat. Add the lamb and cook for 4 mins each side or until browned all over.
  2. Transfer the lamb to a 5.5L 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.
  3. Serve lamb with vegetables and steamed greens.

Nutritions of Slow cooker roast lamb with winter vegetables

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calories: https://schema.org
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