Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1½kg boned leg lamb
- 4-6 rosemary stalks
- 1 cup chicken stock
- 3 tsp minced garlic
- 2 tsp Dijon mustard
- 1 tbsp honey
- Juice & zest 1 lemon
Method
- Heat the olive oil in a large frying pan and brown the leg of lamb on all sides (this adds flavour to the finished dish, so don’t skip it).
- Lay the rosemary stalks in the base of your slow cooker and sit the lamb on top.
- Whisk the remaining ingredients together in a jug and pour over the lamb.
- Cook on high for 6 hours.
- Remove the lamb from the cooker and place it on a chopping board to shred roughly.
- Drizzle some of the cooking liquid over it to keep it moist.
- Serve in pita bread with Greek salad and lashings of tzatziki.
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