AT A GLANCE
|01||Combine carrots, potatoes, spring onions and stock in a 5-litre (20-cup) slow-cooker. Score lamb all over at 2.5cm intervals. Combine honey, oil, garlic, fennel and spices in a small bowl. Rub honey mixture all over lamb, then place meat on top of vegetables. Cook, covered, over low heat for 8 hours.|
|02||Coarsely shred or slice lamb and serve with vegetables and some cooking liquid poured over, with steamed green beans.|
Note Recipes taken from The Australian
Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media
Group, available at selected newsagents and supermarkets. These
recipes have been reproduced with minor GT style
Prep + cook time 4 hours
1 Preheat oven to 180°C.
2 Score lamb all over at 2.5cm intervals. Combine honey, oil, garlic, fennel seeds and spices in a small bowl. Rub honey mixture all over lamb. Cook lamb in a heated and oiled large flameproof baking dish over high heat until browned all over. Remove lamb from dish.
3 Add carrots, potatoes, onions and stock to dish. Place lamb on top of vegetables and bring to the boil.
4 Cover dish, transfer to oven and cook for 3½ hours until lamb is very tender.
5 Coarsely shred or slice lamb and serve with vegetables and green beans and drizzle with some of the cooking liquid.