GREEK-STYLE ROAST LAMB WITH POTATOES
SERVES 4 PREP 20 MINS COOK 8 HRS 20 MINS
2 tbsp olive oil
1kg baby new potatoes
2kg lamb leg
2 sprigs fresh rosemary, coarsely chopped
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh oregano
3 garlic cloves, crushed
1 tbsp finely grated lemon rind 2 tbsp lemon juice
½ cup beef stock
ONE Heat half the oil in a large frying pan. Cook the potatoes until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
TWO Make small cuts in lamb at 2.5cm intervals. Press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in a bowl. Rub mixture over lamb. Season.
THREE Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes and add stock. Cook, covered, on low, for about 8 hours.
FOUR Remove lamb and potatoes. Cover lamb and stand for 10 mins before slicing. FIVE Serve lamb with potatoes and sauce.
Serve it up This classic Sunday roast lamb has a distinctly Mediterranean flavour.