Slow cooker leg of lamb
Prep
15 mins
Cook
8 hrs
Servings
6
Difficulty
Hard
There's nothing quite like coming home to the smell of slow cooked lamb that's been gently braising all day. This is my go to recipe when I want something impressive but don't want to spend hours in the kitchen. The beauty of using a slow cooker is that it does almost all the work for you, and the long, gentle cooking makes even an affordable cut of lamb incredibly tender and flavourful. Red wine and fresh herbs create a rich sauce that's absolutely delicious, while the lamb itself provides excellent protein and iron to keep you energised. Just brown the meat, throw everything in the pot in the morning, and dinner practically cooks itself.
Ella x
Ingredients
- 2 tbspolive oil
- 1⅓ kgboneless leg of lamb tied
- 30 gunsalted butter
- 2 tbspplain flour
- 300 mllamb stock
- 200 mlred wine
- 12 red onions cut into wedges
- 12 garlic cloves sliced
- 5 sprigsof thyme
- 5 sprigsof rosemary
- 1mashed potatoes and steamed veg(to serve)
Detail level
Instructions
- 1
Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- 2
Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- 3
Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
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