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Minted rosemary slow cooked lamb.
Quick glaze of mint and wholegrain mustard and baked in the oven to get a nice crunchy bark.
Ingredients:
2kgs lamb rolled roast
2 cups beef stock
3 tablespoons of mint jelly
2 tablespoons wholegrain mustard
4 garlic cloves
Sprigs of rosemary
2 tablespoons of mint jelly and mustard for later to use as glaze .
Directions:
Combine beef stock with mint jelly and whole grain mustard pour into slow cooker
Place slits in lamb and slice garlic gloves and place into holes along with some rosemary sprigs.
Cook on High for approx. 5 hours,
Spooning juices over lamb a few times
then Low for approx. 1 hour.
Place on baking tray
Glaze with warmed up mint jelly and mustard mix and bake in oven for approx. half hour or until desired crust on top.
Serve with desired veggies
I did ours with Hasselback potatoes, pumpkin , peas and mixed vegie.
Minted Rosemary Lamb
