Greek-style roast lamb with potatoes

Heat half the oil in large frying pan; cook potatoes until browned. Transfer to 4.5-litre (18-cup) slow cooker.

Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season.

Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.

Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing.

Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.

Not suitable to freeze or microwave.

COOK'S NOTE: Lamb can be covered and refrigerated overnight at step 2. If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.