2 easy carve lamb leg mini roasts (1kg each), well trimmed
1 x 40g sachet McCORMICK Slow Cookers Roasts Lamb with Rosemary Gravy
¾ cup water
2 tbsp mint jelly
2 packets cherry tomatoes
Fresh rosemary to serve
Method:
Brown lamb well on all sides, drain of fat and add to the slow cookers insert pot.
Mix McCORMICK Slow Cookers recipe base with water and mint jelly then pour over lamb.
Cover and cook for 4 hours on HIGH or 8 hours on LOW. (Keep covered during cooking. Cooking times may vary between Slow Cooker models)
Add cherry tomatoes on top of lamb and re-cover. Cook for a further 15 minutes.
Serving Suggestion:
Serve on a bed of rosemary with fresh crusty bread.
If gravy is slightly oily, skim the fat off the top with a spoon or place paper towel on the top of the gravy to soak up the excess oil.
