Slow Roasted Greek Lamb

My house smells like heaven right now.  Of lingering caramelised meat, garlic and rosemary.  I tried out the slow cooker I got for my birthday for the first time today.  It was the perfect day for it, it was cold outside and somehow the smell of the food just made the house seem cosier.  I haven't had a roast in I don't know how long since our oven door has been broken for months and months so this was going to be a real treat.

It was so simple to cook and tasted delicious.  Plus we have so many leftovers we will be able to savour it for another few nights too.

Greek Lamb Roast

2kg leg of lamb
4 cloves of garlic, sliced
3 sprigs rosemary cut into 1cm lengths
1 lemon, halved
1 tablespoon olive oil
1/3 cup white wine
2 tablespoons cornflour

1:  using a small sharp knife, make incisions all over lamb.  Insert a slice of garlic and a piece of rosemary into each incision.  Rub lamb with lemon and season with salt and pepper.

2:  brown the lamb on all sides and add lemon to pan.  Place lid on slow cooker and cook on Low for 8 hours or High for 4 hours.  Remove lamb from pan; cover to keep warm

3:  strain juices in pan through a sieve.  Discard any solids and return strained liquid to pan.  Stir through combined wine and cornflour.  Using the browning mode set to sear, stir until mixture boils and thickens.

4:  serve sliced lamb, with gravy and vegetables

This recipe is a keeper!  The meat was the most tender I have ever tasted.