For this recipe, you'll need a Sunbeam SecretChef® 7.5L Slow Cooker.
You will need:
- 1.4kg – 1.5kg lamb roast, easy carve
- 1 - 2 cloves garlic, cut into slivers
- 2 sprigs fresh rosemary, cut into pieces
- 2 tablespoons olive oil
- 20g butter
- 1 large onion, sliced
- 1 x 400g can butter beans, rinsed, drained
- ¼ cup chopped fresh parsley
- ½ cup chicken stock
- salt and pepper
Let's make it:
Step 1:
Make small incisions all over lamb with a very sharp knife, then stuff each with a sliver of garlic and a sprig of rosemary.
Step 2:
Heat oil in a large frying pan, cook lamb until browned all over. Remove from pan and transfer to slow cooker.
Step 3:
In the same pan, add butter and cook onion 1-2 minutes or until softened, place in slow cooker with remaining ingredients. Season with salt and pepper.
Step 4:
Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
Step 5:
Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.