Slow Cooker Recipe

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 2kg Australian Whole Lamb Leg Roast OR Chicken Thigh (organic is my preference)
• 2 teaspoons cracked black pepper
• 3 rosemary sprigs
• 8 garlic cloves, peeled
• 1 cup (250ml) chicken stock OR your broth
• 600g baby carisma potatoes, halved
• 1 bunch carrots, trimmed
• Steamed greens, to serve

METHOD

• Step 1

Heat the oil in a large frying pan over high heat. Add the lamb or chicken and cook for 4 mins each side or until browned all over.

• Step 2

Transfer the lamb to approx 5.5L slow cooker. Sprinkle with cracked black pepper. Season. Place rosemary, garlic and stock around lamb in slow cooker. Season. Cover and cook on high for 4 hours. Reduce heat to low. Add potato and carrots. Cook for a further 2 hours or until the lamb and vegetables are tender.

• Step 3

Serve lamb or chicken with vegetables and steamed greens over some creamy sweet potato mash or rice.

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