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
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Prep: Cook: |
10 minutes 6-8 hours (inactive) |
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| 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.
