LEG OF LAMB WITH ROSEMARY FOR SLOW COOKER

Ingredients for 6 people

1.5 kg (3 lb) leg of lamb or shoulder of lamb, boneless

4 cloves of garlic

30 ml (2 tablespoons) butter, soft

15 ml (1 tablespoon) olive oil

Salt and pepper to taste

1 onion, chopped

2 carrots, cut into small cubes

250 ml (1 t) chicken broth

125 ml (1/2 cup) of white wine

4 tomatoes, diced

750 ml (3 tbsp.) Cooked white beans

5 ml (1 teaspoon) thyme, chopped

10 mL (2 tsp) rosemary, chopped

30 ml (2 tablespoons) parsley, chopped

Preparation

1. Stitch the lamb with the cloves of garlic by making slight incisions with the tip of a knife. Book.
2. Mix the butter and oil.
3. Rub the leg vigorously with this mixture. Salt and pepper.
4. In a hot skillet, brown the piece of meat on a high heat. Book.
5. Remove the cooking fat.
6. Add onion and carrots.
7. Cook for three to four minutes.
8. Pour the broth and the wine.
9. Stir in tomatoes and beans.
10. Put this preparation in the slow cooker with the meat. Salt and pepper.
11. Cook for eight to ten hours at low intensity.
12. One hour before the end of cooking, add thyme, rosemary and parsley.