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ROSEMARY & GARLIC ROASTED LEG OF LAMB
4 large all-purpose potatoes, peeled, cut into 1/4-inch thick slices
1 trimmed, boneless leg of lamb, tied (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 cloves garlic, peeled and crushed
4 sprigs fresh rosemary, chopped or 1 teaspoon dried
2 tablespoons olive oil
1/2 cup white wine
1. Layer potatoes in the bottom of the Russell Hobbs®
Slow Cooker Stoneware Liner.
2. In a small bowl, mash the salt, pepper, garlic, and rosemary
together with a fork to form a paste. Rub all over the lamb.
Heat the olive oil in a large skillet over medium-high heat and
brown lamb on all sides. Put browned roast in the Stoneware
Liner on top of the potatoes. Pour the white wine in the skillet
and bring to boil, scraping pan to remove any pieces of meat
from the bottom. Pour over the meat.
3. Cover and set Control Dial to AUTO. Cook approximately
7 to 8 hours. Use a meat thermometer to show when meat
tests done. Lamb should be a light pink color when sliced.
Or cook on LOW 8 to 10 hours.
Makes 6 to 8 servings
15
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