Herbed Leg of Lamb with Lemon & Orange

Name: Herbed Leg of Lamb with Lemon & Orange
Yield: 6-8
Ingredients: leg of lamb (that will fit in your slow cooker); 1 orange; 1 lemon; 4 cloves garlic, crushed; 1 tbsp olive oil; 1 tbsp fresh rosemary, roughly chopped; 2 tbsp fresh thyme; 1 tsp black pepper; 1 tsp salt; 1/4 c tomato paste; 1/2 cup red wine; 1/4 cup chicken stock

Serves 6-8

Lamb Orange Lemon Rosemary Citrus

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Ingredients

leg of lamb (that will fit in your slow cooker)
1 orange
1 lemon
4 cloves garlic, crushed
1 tbsp olive oil
1 tbsp fresh rosemary, roughly chopped
2 tbsp fresh thyme
1 tsp black pepper
1 tsp salt
1/4 c tomato paste
1/2 cup red wine
1/4 cup chicken stock

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How to Carve Roast Lamb

Method

Grate the zest off ½ the lemon and orange. Then, in a mortar and pestle, grind with the garlic, rosemary, thyme, oil, salt and pepper.
Pat lamb dry and rub all over with the paste. Cover and rest for 1 – 2 hours.
Put into slow cooker and add liquid round the base. Cover and cook on low for 8 to 10 hours. Before serving place leg onto cutting board, cover with foil and rest for 10 minutes.
Juices from slow cooker can either be reduced in a small saucepan to create a jus or thickened using 1 Tbsp gluten free flour or 1 tsp cornflour, into a gravy.
Serve with seasonal fresh green vegetables and roasted potatoes, kumara or pumpkin.

By Jimmy Boswell