Submitted by Paulene Christie
Slow Cooked ‘Roast’ Lamb
Serving: 6
Ingredients
- 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)
Instructions
- Make several small slits about 1-2cm deep into the lamb and insert a half a garlic clove and some rosemary sprigs in each hole
- Place lamb in slow cooker bowl
- Mix stock powder with water, combine mint sauce with this liquid and pour into base of slow cooker bowl
- Cook on low for 6-8hrs depending on your machine
- I 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.
- Remove garlic/rosemary from meat prior to carving
- Beautiful served with roast vegetables and gravy made on the pan juices
- You may also chose to place your roast vegetables under the lamb when you put this dish on if you prefer 🙂
Tried this recipe?Let us know how it was!
This is a great recipe. I browned mine in the oven on high after cooking, for the traditional “roasted” look.
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.
absolutely delicious!
made gravy out of the juices (bit salty).
Love this always turns out perfect
Love it. Turns out beautifully
We absolutely loved the lamb done this way. Will always do it this way. BEAUTIFUL ABSOLUTELY BEAUTIFUL
Loved it. It was absolutely fabulous. Best way of doing. From now on hubby says in sc.
Loved it pauline 2.5kg for 6 hours on slow didnot have any mince sauce.With juices l made gravy.
Best ever roast lamb no mince sauce.I made gravy with the juices thxs again
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!
Thanks so much 😀
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!
This was realy nice will make again, I used a oxo cub & browned in the electric frypan for a few minutes
We absolutely love this roast. I don’t even consider doing it any other way now. Thanks heaps.
I also put anchovies with the garlic and rosemary
Omg , thanks so much for this recipe. So easy but oh so yummy and that gravy absolutely Devine.
Just to add to my review I leave the mint out
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.
I made this last night and it was a great success & well received by my family . Thanks for the recipe!
What difference would it make if the vegetables were put under/over the lamb? Thanks
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 🙂
Can’t wait to try this one👌
Hi I was just wandering could you do this on high? If so how long do you think say for a 2kg leg of lamb… just thinking for christmas lunch 8 hours would make for a very very early rise out of bed
Jodie I would still give one that size at least 6hrs high if not more – it can vary a bit on your cooker 🙂
Another amazing recipe, cooked to perfection! We loved the subtle minty taste through the lamb! 1yr old loved it too 🥰🥰
Juicy, tender, flavoursome, smothered with beautiful gravy from pan juices makes for a delicious ‘Roast’ with very little effort. If you haven’t tried it – give it a go – you won’t be sorry.
Tried this last night! It was incredible! Added a little bit more stock to make gravy with and left out the mint sauce (hubby not a fan of mint sauce) and we were practically licking our plates clean!
Great for when it is too hot to have the oven on!
Super easy, no greasy mess, no over powering smells just nice aromas through the house.
First time I cooked I added juices to saucepan gravy. Second cook I added Gravox slurry to SC, this way is the best!
Amazing roast, absolutely delicious 😋😋
Do you place the lamb on a trivet so it is above the liquid or sit it in the liquid?
Sit in the liquid – for juicy full of flavour results 🙂