Lamb Roast With White Beans and Parsley Sauce

Ingredients

• 1 1/2 kg boneless lamb roast, easy carve
• 1-2 garlic cloves, slivered
• 2 sprigs fresh rosemary, cut into pieces
• 2 tablespoons olive oil
• 20 g butter
• 1 large onion, sliced

• 1 (400 g) can butter beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/2 cup chicken stock
• salt and pepper

Directions

1. 1

   Using a very sharp knife make small incisions all over the roast, stuffing each with a sliver of garlic and a sprig of rosemary.

2. 2

   Heat oil in large fry pan, cook lamb on all sides until browned. Remove and transfer to slow cooker.

3. 3

   In the same pan, add butter and cook the onion for 1-2 minutes or until transparent, place in slow cooker along with remaining ingredients.

4. 4

   Cover and cook on High for 3-4 hours or Low 6-8 hours. Season with salt and pepper.

5. 5

   Remove meat from slow cooker and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.