Roast lamb is already one of the best comfort foods you can get your hands on, but this delicious, slow-cooker version will make you want to whip it up it for dinner every single night! With less fuss in the kitchen than the usual recipe, this Greek-inspired roast lamb will easily become a favourite option for those lazier weeknight meals. This recipe includes popping the rosemary-stuffed leg of lamb into the slow-cooker and letting it work its magic for the next eight hours. Thanks to the trusty slow-cooker, the meat is so much more tender and succulent than if it were cooked in the oven. Serve it up with delicious potatoes and some freshly cooked greens and enjoy!

Ingredients

• 2kg lamb leg
• 2 sprigs fresh rosemary, leaves picked, coarsely chopped
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3 cloves garlic, crushed
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1kg baby new potatoes
• 1 cup (250ml) beef stock

Method

1. Use sharp knife to make small cuts over entire surface of lamb at 3cm intervals. Press rosemary into cuts. Add 1 tablespoon of the oil with parsley, oregano, garlic, rind and juice to small jug. Stir well to combine. Rub herb mixture all over lamb, making sure it sinks into cuts. Season with salt and pepper.
2. Heat remaining oil in large frying pan over medium heat. Add potatoes. Cook, stirring, for 3 minutes or until browned. Transfer to bowl of 5 litre slow-cooker.
3. Add lamb to same frying pan. Cook 3 minutes each side, or until browned all over. Place lamb on top of potatoes. Add stock. Cover with lid.
4. Cook on low for 8 hours or until lamb is tender. Serve.