Being somewhat exhausted of people asking me about my lamb (I kid, I love the attention), here is how I do it. Please don’t be shocked. It takes about 10 minutes to prepare and requires zip skillz in the kitchen. I cut many corners when making this, I have done it the “proper” way (using more ‘real’ ingredients etc.) but at the end of the day, it doesn’t make a huge difference to me. So if you take this, and you’re a champion cooker – please replace the bachelor-dazz ingredients with the real stuff.
Having said that – the results speak for themselves. This is stupidly tasty. And you all know it.
- LAMB. Typically a leg of lamb. Whatever will fit in your slow cooker.
- Garlic (paste)
- Rosemary (paste) and Rosemary
- 1 Cup Beef Stock (more depending on the size of your lamb)
- Splash of Oil
- Salt and Pepper