Slow cooker boneless leg of lamb
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
Add To Basket:
- Boneless Leg of Lamb (1.50 kg)
- Boneless Leg of Lamb (2.50kg)
Recipe Instructions
Method
- Heat the oil in a large 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. Mix in the stock gradually until dissolved, add the wine and bring to the boil. Set aside.
- 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.
- 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.