Slow-cooker roast lamb with garlic and rosemary
Let your slow cooker do all the prep with this so-simple approach to springtime dining.
Per serving:
420kcals, 18.4g fat (5.8g saturated), 4g carbs, 1.2g sugars, 56.7g protein, 1.2g fibre, 0.445g sodium
Prep: Cook: |
10 minutes 6-8 hours (inactive) |
|
Difficulty: | Easy | |
Serves: | 6-8 |
Ingredients |
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1.6kg lamb shoulder |
2 tbsp olive oil |
5 garlic cloves, crushed |
2 tbsp fresh rosemary, chopped |
1 tsp salt |
1 tsp black pepper |
1 tbsp dried parsley |
1 tsp dried oregano |
2 onions, sliced |
directions
1 Use the tip of a sharp knife to slash little slits all over the lamb shoulder.
2 In a bowl, combine the olive oil, garlic, half of the rosemary and some salt and pepper. Rub the mixture all over the lamb roast.
3 Place the sliced onions in the bottom of a slow cooker and sprinkle with the remaining rosemary. Place the lamb on top, then cover and cook on low for 6-8 hours. Serve with the onions.