Lamb Roast With White Beans and Parsley Sauce
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 kg boneless lamb roast, easy carve
- 1 -2 garlic clove, slivered
- 2 sprigs fresh rosemary, cut into pieces
- 2 tablespoons olive oil
- 20 g butter
- 1 large onion, sliced
- 1 (400 g) can butter beans, drained and rinsed
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup chicken stock
- salt and pepper
directions
- Using a very sharp knife make small incisions all over the roast, stuffing each with a sliver of garlic and a sprig of rosemary.
- Heat oil in large fry pan, cook lamb on all sides until browned. Remove and transfer to slow cooker.
- In the same pan, add butter and cook the onion for 1-2 minutes or until transparent, place in slow cooker along with remaining ingredients.
- Cover and cook on High for 3-4 hours or Low 6-8 hours. Season with salt and pepper.
- Remove meat from slow cooker and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.
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RECIPE SUBMITTED BY
YnkyGrlDwndr
Australia