Today I tried a lamb roast recipe from one of my favourite food websites - www.bestrecipes.com.au This was an easy recipe to cook a delicious melt–in-your-mouth lamb roast with potatoes. I served this dish with blanched green beans, roasted pumpkin and gravy made with meat juices. This is an effortless mid week roast!
Ingredients
1.5 kg lamb roast
4-6 cloves garlic
Sprig of rosemary, woody stems removed
1 potato per person, peeled
1⁄2 cup stock, or 1⁄4 cup beef stock and 1⁄4 cup white wine 4 bayleaves
Method
1. Halve potatoes if they are large, and place in slow cooker pot.
2. Make incisions in roast and press in garlic and rosemary. Place any loose rosemary leaves in
pot.
3. Place roast on top of potatoes.
4. Add stock and bay leaves to bottom of pot. Roast should sit just above the liquids.
5. Cook on high for 4-6 hours until meat is cooked. Wrap roast in foil to rest for 10 minutes
before carving.
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