Please note, this recipe needs to be prepared in advance
Add onion, garlic, paprika, fresh herbs, lemon rind, dried spices, salt and pepper to mixer bowl with 50 g water. Blend for 30 sec/speed 8/MC on.
Rub marinade mixture into leg of lamb and refrigerate overnight to marinate.
Brown lamb well in a medium to high heat non-stick pan, without any oil.
When lamb is browned, remove to slow cooker bowl.
If there are any yummy herbs and spices left behind in the pan, add 1/2 cup of water, 1 tsp of vegetable stock concentrate and scrape up any herbs and spices left behind. Add to slow cooker bowl.
Cook for 7 hours on low temperature.
Serve with extra lemon juice and the liquid from the slow cooker bowl - this is the best gravy you'll ever taste! For a beautiful summer meal, serve with home made tzatziki and a greek salad. A 1.7 kg or 60 oz roast will yield 17 serves of lamb on HCG Protocol. I didn't use oil to brown the lamb, but if you want to you can! Bellini Users Use your sharp blade for this recipe.