1kg easy carve lamb roast unseasoned
1 onion sliced
5 cloves garlic finely sliced
1 large stem rosemary leaves chopped
2 carrots peeled and chopped
1 tin chopped tomatoes
4 cups chicken stock
400g can cannellini beans rinsed and drained
1. Place the lamb into a slow cooker. Add onion, garlic, rosemary, carrots, tomatoes and stock. Cover, and cook on high for 4 hr. In the last 20 min of cooking, add the cannellini beans to the soup.
2. When soup is cooked, remove the string from the lamb and shred the lamb into the soup. Season to taste and garnish with grated parmesan cheese, if desired. Serve with crusty bread.
3. To oven cook: prepare the ingredients and place into a deep casserole dish. Cover, and cook at 160 C for 5-6 hr, or until meat is tender. Add the beans to the soup in the last 30 min of cooking.