1Put garlic cloves & rosemary sprig in the bottom of the SC
2Mix oil & chopped herbs
3Rinse off lamb roast portion, pat dry and rub thoroughly with oil herb mix
4Place in SC and cook 6-8 hours on low depending on size
5Once lamb is finished cooking I like to put it in the oven at 180C until it’s crisped up a little on the outside
6For gravy once the lamb has finished cooking, boil kettle and mix gravy powder with water to make about 2 cups worth of gravy. Add 2 or more cups of the leftover oil in SC. Heat on stove over low-med heat until thickened.
7I serve with roast veg, peas & Yorkshire puddings.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Paulene @ Slow Cooker Central
October 15, 2020
T is tablespoon
t is teaspoon