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Recipe:
Serves: 6
2kg leg of lamb
4 cloves garlic, sliced
4 sprigs rosemary
1 lemon, halved
1 tablespoon olive oil
1/3 cup white wine
2 tablespoons cornflour
Salt and freshly ground black pepper, to taste

• Using a sharp knife, make 4 long incisions across the leg of lamb. Insert garlic and rosemary into incisions. Rub lamb with lemon and season with salt and pepper.
• Using the Browning mode, heat oil to SEAR. When pre-heated and READY appears on the LCD screen. PRESS START. Cook lamb, turning occasionally until browned all over. Add lemon to pan.
• Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Remove lamb from pan; cover to keep warm.
• Strain juices in a through sieve. Discard any solids and return strained liquid to pan.tir through combined wine and cornflour. Using the Browning mode set on SEAR, stir until mixture boils and thickens.
• Serve sliced lamb with gravy and vegetables.

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