Slow cooker recipes

Garlic and rosemary lamb pot roast

garlic and rosemary lamb pot roast
3H 20M



1.Using the point of a small knife, cut small slits in lamb and insert garlic pieces and tiny sprigs of rosemary.
2.Heat oil in 4 litre (16-cup) flameproof casserole dish, cook lamb until browned all over.
3.Add onions, potatoes, carrots, stock and wine, cook, covered, in moderately slow oven 2 hours.
4.Add eggplant and undrained crushed tomatoes, cook, uncovered, about 30 minutes or until lamb is tender.
5.Remove lamb and vegetables from dish, keep warm. Bring pan juices to a boil, reduce heat. Simmer, uncovered, until reduced to about 1 1/2 cups (375ml), stir in sour cream.
6.Serve sliced lamb with vegetables and sauce.

store Recipe best made just before serving.


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