Ingredients
- Half leg of lamb ( I used 1.2 kg half lamb leg, however you can double this recipe depending on the size of the lamb)
- 2-3 cloves of garlic
- 2-3 sprigs of rosemary
- Olive oil
- 1/2 Cup of your favourite red wine
- 1/4 Cup Soy sauce
Method
- Crush garlic, rosemary (remove leaves from stem)and a splash of olive oil in a mortar and pestle. I generally eyeball the amount and add enough until I am happy with the consistency. If you do not have a mortar and pestle, you can either finely chop up the rosemary and garlic or a blender would be just as good.
-Brown off the lamb in a fry pan with a splash of olive oil on a high heat, this will seal the lamb and stop it from drying out when it is slow cooking. I generally leave it for a approx 1 min on each side.
- Once browned, transfer into slow cooker and rub the rosemary and garlic paste all over the lamb and pour the soy sauce and red wine over the top.
- Slow cook on low for 7-9 hours depending on the size of the lamb, as a guide the smaller leg such as the one I am cooking (just over 1kg, takes about 7hrs and larger leg 1.5kg plus will take around the 8-9 hour mark)
- Once the meat is falling off the bone, remove from the slow cooker and pull the meat apart and remove the bones. I like to return the meat to the juices in the slow cooker so it will soak up all the goodness!! You can leave the meat in the cooker on a 'keep warm' setting until you are ready to serve up your roast.
Now onto the potato's!!
All you will need for the potato's are;
-A nice roasting potato, I prefer desiree
-Olive oil
-Ground sea salt and black pepper
-Whatever herbs you have on hand, I am using dried oregano
Method
-Peel and cut potato's
-Place in pot and just cover with water
-Drain water and shake the potato's in the pot with the lid on until the are fluffed up around the outside
Much love,
