Slow Cooker Roast Lamb: Cut veg mixed in some herbs placed on bottom then sprinkled lamb with herbs and placed on top. Put the water in bottom to stop it sticking until it makes its own juices.
Ingredients:
1 leg of lamb
7 large carrots
6 large potatoes
Mixed herbs
1/4 cup of water
Directions:
Cut the vegetables and mix them with some herbs. Place them on the bottom of the slow cooker.
Sprinkle the lamb with herbs and place it on top of the vegetables.
Pour the water into the bottom of the slow cooker to prevent sticking until the lamb makes its own juices.
Cook on low for 7 hours.
For the last 30 minutes, transfer the lamb and vegetables to the oven to crisp up while you cook the peas and make the gravy.
Roast Lamb (Prince’s Favourite)
Ingredients:
Leg of lamb
Garlic cloves
Carrots
Potatoes
Rosemary
Stockpot
Water
Directions:
Place the potatoes and carrots at the bottom of the slow cooker.
Mix the stockpot with water and add it to the slow cooker.
Make small cuts in the lamb and insert garlic cloves into the slits.
Sprinkle the lamb with rosemary and place it on top of the vegetables.
Cook on low for 5 hours.
Transfer the lamb and potatoes to a hot oven for 25 minutes to crisp them up.
Use the stock from the slow cooker to make gravy.