8+ hrs, Dairy Free, Gluten Free, Healthy Options, Lactose Free, Lamb
August 23, 2014
8 hrs 5 mins
1 - 2kg piece of lamb roast
2-3 cloves fresh garlic
Sprigs of fresh Rosemary
2 tsp beef stock powder
1/2 cup hot water
1-2 tbsp mint sauce (or a few leaves of fresh mint if you prefer)
1Make several small slits about 1-2cm deep into the lamb and insert a half a garlic clove and some rosemary sprigs in each hole
2Place lamb in slow cooker bowl
3Mix stock powder with water, combine mint sauce with this liquid and pour into base of slow cooker bowl
4Cook on low for 6-8hrs depending on your machine
5I spooned the juices from the bowl over my lamb several times over the course of the day to achieve this color but that's optional.
6Remove garlic/rosemary from meat prior to carving
7Beautiful served with roast vegetables and gravy made on the pan juices
8You may also chose to place your roast vegetables under the lamb when you put this dish on if you prefer :)
Submitted by Paulene Christie
June 8, 2020
It won’t change the cooking time 🙂 Just be aware that by the end of cooking time they will be sitting in/under the cooking liquids that it will produce.
So they’ll be lovely and tender and full of flavour but won’t be crisp etc. Some like to crisp up in the oven at the end but I don’t bother doing so 🙂
June 7, 2020
What difference would it make if the vegetables were put under/over the lamb? Thanks
September 10, 2019
I made this last night and it was a great success & well received by my family . Thanks for the recipe!
April 27, 2019
MUST TRY! Absolutely delicious, I added 1/2 cup of red wine, cooked on high for for 3 hours and popped in oven for 10 minutes after.
April 21, 2019
Just to add to my review I leave the mint out
Omg , thanks so much for this recipe. So easy but oh so yummy and that gravy absolutely Devine.
I also put anchovies with the garlic and rosemary
May 30, 2018
We absolutely love this roast. I don’t even consider doing it any other way now. Thanks heaps.
February 18, 2018
This was realy nice will make again, I used a oxo cub & browned in the electric frypan for a few minutes
September 4, 2017
I used a 2kg shoulder rather than a leg and it turned out AMAZING! I have a very happy husband and inlaws all with full bellies. The gravy was spectacular too. There is just enough leftover meat and gravy for a roast lamb roll for hubby’s lunch tomorrow. Can’t rate this highly enough!
August 23, 2016
Thanks so much 😀
August 21, 2016
100% Foolproof and absolutely beautiful. Loved by whole family, including 3yo. Too easy…soo nice! 2.5kg leg was no problem.
This is also, totally a, “newbie-friendly” recipe, so give it a go!
August 14, 2016
Best ever roast lamb no mince sauce.I made gravy with the juices thxs again
Loved it pauline 2.5kg for 6 hours on slow didnot have any mince sauce.With juices l made gravy.
July 23, 2016
Loved it. It was absolutely fabulous. Best way of doing. From now on hubby says in sc.
We absolutely loved the lamb done this way. Will always do it this way. BEAUTIFUL ABSOLUTELY BEAUTIFUL
June 22, 2016
Love it. Turns out beautifully
June 18, 2016
Love this always turns out perfect
April 3, 2016
made gravy out of the juices (bit salty).
March 24, 2016
This was absolutely beautiful, I did change a few things and added mint jelly in place of the liquid mint sauce. Also added a quartered onion and 5 garlic knobs to the base.
December 13, 2015
This is a great recipe. I browned mine in the oven on high after cooking, for the traditional “roasted” look.
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