Slow Cooked Leg Of Lamb
Servings
6people
Servings
6people
Ingredients
  • 1 large leg of lamb – if you don’t think it will fit in your slow cookerask the butcher to cut the shank off and place this into the cooker separately
  • 1tbsp bulb of garlicpeeled and separated into cloves, or 4minced
  • 1tbsp sprig of rosemaryor 2dried
  • 1cup red or white wine
  • 1 x 400g can of diced tomatoes
  • Salt and pepper
  • 1tbsp olive oil
  • 2tbsp Gravoxoptional
Instructions
  1. Turn your slow cooker to low and leave the lid on to warm up.
  2. Heat the oil in a large pan on the stove and brown your lamb all over (this should take around 6-7 minutes).
  3. Pop your tomatoes and lamb into the slow cooker.
  4. Take a knife and make 8 deep incisions into the meat. Insert 8 of the garlic cloves into the meat.
  5. Pour over the wine and then toss in the rest of the garlic.
  6. Sprinkle the rosemary all over the lamb, then season with salt and pepper.
  7. Cook on low for 8 hours.
  8. Remove the lamb from the slow cooker and place in a serving dish.
  9. Now to make the gravy, simply pour the juice from the slow cooker into a saucepan over a high heat and bring to the boil.
  10. Reduce the heat to medium and simmer for around 10 minutes until it reduces.
  11. Add the Gravox (if using – it produces a thicker gravy) and mix until well combined.
  12. Pour through a fine sieve and serve with the lamb.
Recipe Notes

Serves: 6. Calories per serve: 200.

Votes: 0
Rating: 0
You:
Rate this recipe!
0 from 0 Ratings
Print Recipe
Slow Cooked Leg Of Lamb
roast lamb
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
people
Ingredients
  • 1 large leg of lamb – if you don’t think it will fit in your slow cooker ask the butcher to cut the shank off and place this into the cooker separately
  • 1 tbsp bulb of garlic peeled and separated into cloves, or 4minced
  • 1 tbsp sprig of rosemary or 2dried
  • 1 cup red or white wine
  • 1 x 400g can of diced tomatoes
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp Gravox optional
Course Main Dish
Servings
people
Ingredients
  • 1 large leg of lamb – if you don’t think it will fit in your slow cooker ask the butcher to cut the shank off and place this into the cooker separately
  • 1 tbsp bulb of garlic peeled and separated into cloves, or 4minced
  • 1 tbsp sprig of rosemary or 2dried
  • 1 cup red or white wine
  • 1 x 400g can of diced tomatoes
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp Gravox optional
roast lamb
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Turn your slow cooker to low and leave the lid on to warm up.
  2. Heat the oil in a large pan on the stove and brown your lamb all over (this should take around 6-7 minutes).
  3. Pop your tomatoes and lamb into the slow cooker.
  4. Take a knife and make 8 deep incisions into the meat. Insert 8 of the garlic cloves into the meat.
  5. Pour over the wine and then toss in the rest of the garlic.
  6. Sprinkle the rosemary all over the lamb, then season with salt and pepper.
  7. Cook on low for 8 hours.
  8. Remove the lamb from the slow cooker and place in a serving dish.
  9. Now to make the gravy, simply pour the juice from the slow cooker into a saucepan over a high heat and bring to the boil.
  10. Reduce the heat to medium and simmer for around 10 minutes until it reduces.
  11. Add the Gravox (if using – it produces a thicker gravy) and mix until well combined.
  12. Pour through a fine sieve and serve with the lamb.
Recipe Notes

Serves: 6. Calories per serve: 200.

What do you rate this recipe?
Votes: 0
Rating: 0
You:
Rate this recipe!