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Categories:Viewed: 22 - Published at: 5 years ago
Ingredients
- 1 (2 1/2 kg) leg of lamb
- 5 garlic cloves, sliced
- 2 tablespoons olive oil, enough to rub leg of lamb
- 2 tablespoons fresh rosemary, off stem and chopped or 2 tablespoons dried rosemary
- salt and pepper, to taste
- 4 cups vegetable stock, liquid (salt reduced)
- 14 cup reduced sodium soy sauce
Method
- Make small incisions in leg of lamb and insert the slices of garlic in each incision.
- Rub olive oil, rosemary around the lamb and season with salt and pepper.
- In large non-stick pan, brown leg of lamb.
- While the lamb is browning, you can prepare the slow cooker/crock pot.
- Pour the stock and soy sauce into the slow cooker/crock pot.
- When the lamb is finishing browning add it to the slow cooker/crock pot.
- Cover and cook for 8-10 hours on low setting.
- Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.
