Ingredients

2 tbsp. olive oil

2 lb. baby new potatoes

1 lamb leg

2 sprig fresh rosemary

2 tbsp. finely chopped fresh flat-leaf parsley

2 tbsp. finely chopped fresh oregano

3 clove garlic

1 tbsp. finely grated lemon rind

2 tbsp. lemon juice

1/2 c. beef stock

Preparation

Step 1Heat half the oil in large frying pan; cook potatoes until browned. Transfer to 4 1/2-quart slow cooker.Step 2Make small cuts in lamb at 1-inch intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind, and juice in small bowl; rub mixture all over lamb, season.Step 3Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.Step 4Remove lamb and potatoes; cover lamb, stand 10 minutes before slicing.Step 5Serve lamb with potatoes and sauce.

From: Delish Family Slow Cooker © 2012 by Hearst Communications, Inc. Buy the Book Now!