I'm a huge fan of cooking Lamb in my Slow Cooker, stuffing it with fresh Rosemary and Garlic, always browning the meat first to seal in the juices.....
I decided to do something different and cook it in the oven for a change. I grabbed some fresh Rosemary & Thyme from the garden. I took the herb leaves off the stems and gave it a quick chop, along with a few bulbs of fresh garlic. Popped it into the Mortar & Pestle, added a few tablespoons of Olive Oil, cracked Sea
Salt & Pepper, a teaspoon of Smoked Paprika and a teaspoon of Cumin. Gave it a good pounding and then rubbed it all over the roast.
I cooked it for the first half an hour in a preheated oven at 180 - 200 degrees and then dropped the temperature to 160 - 170 for remainder of the cooking which was approx 3 hours all up. Popped the veges in about an hour before the Lamb was ready.
The veges soaked up the juices and the rest of the pan juices made the BEST gravy!