ROSEMARY AND GARLIC ROASTED LEG OF LAMB

4 large all-purpose potatoes, peeled, cut into 1/4-inch thick slices
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 cloves garlic, peeled and crushed
4 sprigs fresh rosemary, chopped or 1 teaspoon dried
2 tablespoons olive oil
1 trimmed, boneless leg of lamb, tied (3 to 4 pounds)
1/2 cup white wine

Layer potatoes in the bottom of the Russell Hobbs® Slow Cooker Stoneware Liner.

In a small bowl, mash the salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub all over the lamb.

Heat the olive oil in a large skillet over medium-high heat and brown lamb on all sides. Put browned roast in the Stoneware Liner on top of the potatoes.

Pour the white wine in the skillet and bring to boil, scraping pan to remove any pieces of meat from the bottom. Pour over the meat.

Cover and set Control Dial to AUTO. Cook approximately 7 to 8 hours or cook on LOW 8 to 10 hours. Use a meat thermometer to show when meat tests done. Lamb should be a light pink color when sliced.

Makes 6 to 8 servings
Crock Pot Size: 6 quart
Source: Russell Hobbs THSC600 Slow Cooker Manual