Herbed Leg of Lamb with Lemon & Orange

bowl Serves 6-8


  • 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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  • 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

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