Using your slow cooker for this lamb is like having your Nana come visit and bake a feast for you during the day. The mint sauce is a revelation – zingy and perfectly balanced for the rich lamb. Part of our September 2020 Meal Plan, so make sure you subscribe to receive yours next month.
- A really large leg of lamb might provide enough meat for your Lamb and Broccoli Stir Fry and be a better price per kilo – ask a butcher what they’ve got, even the supermarket butchers will often do a special cut for you.
- Lamb shoulder also works really well as a slow-cooked meat – you can substitute it if the price is better or you prefer that cut.
Kids in the kitchen jobs:
- Peeling potatoes is a classic child helper task, but can be hard on little hands so choose smaller potatoes. You can even turn washed potato peels into a kind of chip if you want to make it even more interesting. Set aside the peels and oven roast them on a baking tray with a drizzle of oil and salt.
- If you take children to a fruit and veg grocer (or even a supermarket) they are often fascinated by all the different types of potatoes. A great job is to do some reading and find out which potatoes in stock are great for roasting or slow cooking and they can even look up where they are grown.
Make ahead notes:
- Prep your potatoes and carrots the day before. Peel, chop and then parboil or microwave until they are “just” penetrating with a fork but still very firm. Allow to cool and store in the fridge. Best if only done one day on advance.
- The raw lamb can be scored and seasoned with the garlic and salt the night before and kept in the fridge, well wrapped.
Roast lamb with mint sauce potatoes
- 1 kg potatoes washed and peeled chopped into quarters
- 4 carrots peeled and chopped into big pieces to match the potato pieces
- 2 cloves garlic finely chopped
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 kg leg of lamb
- 2 stalks fresh rosemary
- 1 cup fresh mint leaves very finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw sugar
- Rub a very small amount of olive oil on the base of the slow cooker
- Add the potatoes and carrots
- Score the top of the lamb and rub with the garlic and salt
- Place the leg of lamb over the top of the potatoes
- Top with the rosemary
- Cook on low for 8-10 hours
- The mint should be as finely chopped as possible, use a food processor if needed
- Add the mint to a bowl and slowly add the vinegar a few drops at a time, stirring
- You do not want your mint sauce too runny
- Then add the sugar (to taste) and whisk together well
- Pour into a sealable glass jar and place in the fridge until needed
- Check the lamb and make sure it is cooked all the way through and potatoes can be pierced easily with a fork
- Slice the meat off the bone
- Prepare servings of vegetables with slices of the lamb and top with a dollop of the mint sauce
- Store leftover lamb in the fridge in a sealed container