Lamb Roast With White Beans and Parsley Sauce

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

  400 g, drained and rinsed

• chopped fresh parsley1⁄4 cup
• chicken stock↗1⁄2 cup
• salt and pepper

Step-by-step instructions

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.