Slow Cooker Roast Lamb
 
 
Author::
Ingredients:
  • Olive oil
  • Leg of lamb (ours was 2kgs)
  • 2 x onions, sliced thinly
  • 810 grams can of passata
  • 4 -5 carrots, peeled, top and tailed and cut to the same size
  • Chosen vegetables for sides - we just had potatoes, carrots and peas
Method:
  1. Using the slow cooker, this recipe took about 8 hours to cook.
  2. Make sure that the leg will fit into your slow cooker. Ours was a little too big, so the ingenious Mr I went and grabbed his hacksaw and took the end off, so it would fit in!
  3. Heat a couple of tablespoons of oil in a heavy based fry pan.
  4. Brown / sear the leg of lamb in the oil for about 10-15 minutes.
  5. Add your onions here if you are having any and let them sauté around the meat for a couple of minutes.
  6. Transfer the leg of lamb and onions to the slow cooker. Add passata to the meat making sure that it has a complete covering of the passata. Put the lid on and cook on high for 4 hours.
  7. Turn the leg over, mix the passata and onions, pouring the liquid over the top of the lamb and cook for another hour.
  8. Add carrots, cook for a further 2 - 3 hours.
  9. I cook our chopped up potatoes in the oven with just a little bit of oil. They take an hour to cook.
  10. I steam any other vegetables which take about 10 - 20 minutes depending on what they are.
  11. I peeled back some meat to check if it’s ready. It should come away easily. The meat just starting to fall off the shank is a good indicator the lamb should be tender.
  12. Once cooked, remove from the slow cooker and let rest.
  13. Carve lamb, add carrots and vegetables.
  14. The kids preferred the tomato gravy on the side of the plate, I loved it poured directly over my lamb!
Recipe by Planning With Kids at https://planningwithkids.com/2010/08/29/slow-cooker-roast-lamb/