Slow Cooker Lamb, Potato and Rosemary Hotpot

Method

Make it happen

1. 01

   Use thawed meat. Heat oil and brown the meat in batches for 5–6 minutes, then place it in the slow cooker.

2. 02

   Soften the onion in the same pan for 3 minutes; add garlic for 30 seconds, then transfer to the cooker.

3. 03

   Arrange the potatoes and carrots around the lamb; scatter over rosemary.

4. 04

   Add the stock, cover and cook on LOW for 8 hours or HIGH for 5 hours, until the lamb is tender and cooked through.

5. 05

   Check potato slices are fully tender before serving.

6. 06

   Taste, season and serve hot.