Slow Cooked Rosemary & Garlic Lamb
Let me fill you in on a secret, i’ve never really liked lamb. I mean fry a chop up in a pan close by and i’ll be there to sniff every last amazing aroma from it but I was never really a fan of the taste. When I was younger we ate a lot of forequarter chops and I think from both eating more than my share in my younger days and developing an aversion to the gamier flavour I never truly bothered attempting to cook much more than a few chops here and there for the kids.
Locally we have so many producers with gorgeous ethically raised sheep that I needed to find a way to fall in love with it again and I made it my mission to start cooking with more of it and making use of it in our fortnightly meal plans. Second only to the pomegranate lamb in my Living on Little Cook Book this is my favourite way to eat lamb. It’s also easy to put together with minimal ingredients AND it’s really cost effective for a large family.. which is a huge bonus for me!
What you need
1.5kg leg of lamb (or any other cut will work)
1.4 cup of olive oil (coconut oil would work well as well)
2 tablespoons of fresh rosemary
2 garlic cloves, grated
A crunch of salt and pepper
What to do
In a bowl mix together olive oil, rosemary, salt, pepper and garlic.
In the bottom of slow cooker place lamb and massage in olive oil mixture.
Cook for 6 hours on a low setting.
About 20 minutes before serving pre-heat oven to 200 degrees.
Remove lamb from slow cooker and cook in hot oven for 5-10 minutes or until the outside goes crispy.
Serve with some mashed & or steamed veg.
Tip: Place some sweet potato, pumpkin and other veg in the bottom of the slow cooker about an hour and a half before for a one pot meal!