Step 1

Make small cuts all over lamb at 3cm intervals, Press rosemary into cuts.

Step 2

Combine 1 tablespoon of the oil with parsley, oregano, garlic, rind and juice in small jug or bowl. Rub herb mixture all over lamb. Season with salt and pepper.

Step 3

Heat remaining oil in large frying pan over medium heat. Add potatoes. Cook, stirring, for 3 minutes or until browned. Transfer to the bowl of a 5 litre slow-cooker.

Step 4

Add lamb to same frying pan. Cook 3 minutes each side, or until browned all over. Place lamb on top of potatoes. Add stock.

Step 5

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until lamb is tender. (Alternately, turn slow-cooker on high for 1 hour, then on low for 6 hours). Serve with new potatoes, steamed peas and broccolini.