Roast leg of lamb in slow cooker with parsnip mash, peas & gravy
July 3, 2017
: 4
: 15 min
: 6 hr
: 6 hr 15 min
: easy
Not so much a 'recipe' as a happy childhood memory of the NZ Sunday roast - made by Mum & Dad most Sundays. The aroma of the lamb cooking still has the power to transport me back to our kitchen where the sound of my Dad sharpening the carving knives in readiness has not dulled. Serve with mashed parsnip, peas and the gravy that develops as you cook the lamb. If using a traditional oven then roast for approx 75 minutes at 200:C - checking occasionally.
Ingredients
- 1 leg of lamb (I use organic lamb from a local source - about 2kg)
- small cloves of spring garlic
- 1TB soy sauce or teriyaki marinade
- fresh rosemary
- salt & pepper
- 4 medium parsnips
- 1 bag frozen peas
Directions
- Step 1 Heat oven to 200:C if using or check that the leg of lamb fits in your slow cooker before you start.
- Step 2 Make small cuts on the top of the lamb & push the small cloves of garlic in the holes.
- Step 3 Place the lamb in the cooker and add the soy/teriyaki marinade, salt and pepper and rosemary springs. No oil or stock is necessary as the juices of the lamb are released during the cooking process.
- Step 4 Put the lid on and depending on the model of your cooker, cook the lamb according the the instructions. Mine takes approximately 6 – 6.5 hours on high for a 2kg leg of lamb.
- Step 5 Prepare parsnips – peel, chop and cook until soft. Mash with a knob of butter and 1TB of cream. Season to taste.
- Step 6 Allow lamb to rest for 10 minutes before carving.
- Step 7 Pour the liquid from the cooking process into a serving jug. I prefer this as a ‘jus’ but it can be made into a thicker gravy if you prefer.
- Step 8 Serve the lamb with the parsnip mash, peas and the gravy – enjoy!