Name: Slow cooker leg of lamb
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1.3kg boneless leg of lamb tied; 30g unsalted butter; 2 tbsp plain flour; 300ml lamb stock; 200ml red wine; 2 red onions cut into wedges; 2 garlic cloves sliced; 5 sprigs of thyme; 5 sprigs of rosemary; mashed potatoes and steamed veg, to serve

Slow cooker leg of lamb

Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg

8 hr 15 min total 15 min prep 8 hr cook 6 574 cal

Instructions

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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.