Slow Roasted Leg of Lamb with Mint, Rosemary and Garlic
Slow Roasted Leg of Lamb with Mint, Rosemary and Garlic
AuthorJulie
Pat the lamb dry with paper towels, then combine the mint, rosemary, garlic and enough oil to make a runny paste, and smear it all over the lamb. Sprinkle with salt. If you have time, cover and refrigerate it for a few hours, or overnight.
Heat a large, heavy skillet with a drizzle of oil over medium-high heat and brown the lamb on all sides. Transfer to a slow cooker and cook on low for 8 hours. (If you like, add a glassful of red wine or chicken stock, but it's not necessary - the slow cooker will contain all the juices from the meat and cook beautifully.) Serve hot, with mint sauce.
Ingredients
Directions
Pat the lamb dry with paper towels, then combine the mint, rosemary, garlic and enough oil to make a runny paste, and smear it all over the lamb. Sprinkle with salt. If you have time, cover and refrigerate it for a few hours, or overnight.
Heat a large, heavy skillet with a drizzle of oil over medium-high heat and brown the lamb on all sides. Transfer to a slow cooker and cook on low for 8 hours. (If you like, add a glassful of red wine or chicken stock, but it's not necessary - the slow cooker will contain all the juices from the meat and cook beautifully.) Serve hot, with mint sauce.
