Slow Cooked Leg Of Lamb
Course
Main Dish
Servings
6
people
Servings
6
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
Instructions
Turn your slow cooker to low and leave the lid on to warm up.
Heat the oil in a large pan on the stove and brown your lamb all over (this should take around 6-7 minutes).
Pop your tomatoes and lamb into the slow cooker.
Take a knife and make 8 deep incisions into the meat. Insert 8 of the garlic cloves into the meat.
Pour over the wine and then toss in the rest of the garlic.
Sprinkle the rosemary all over the lamb, then season with salt and pepper.
Cook on low for 8 hours.
Remove the lamb from the slow cooker and place in a serving dish.
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.
Reduce the heat to medium and simmer for around 10 minutes until it reduces.
Add the Gravox (if using – it produces a thicker gravy) and mix until well combined.
Pour through a fine sieve and serve with the lamb.
Recipe Notes
Serves: 6. Calories per serve: 200.
Print Recipe
Slow Cooked Leg Of Lamb
Votes:
1
Rating:
5
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
Votes:
1
Rating:
5
You:
Rate this recipe!
Instructions
Turn your slow cooker to low and leave the lid on to warm up.
Heat the oil in a large pan on the stove and brown your lamb all over (this should take around 6-7 minutes).
Pop your tomatoes and lamb into the slow cooker.
Take a knife and make 8 deep incisions into the meat. Insert 8 of the garlic cloves into the meat.
Pour over the wine and then toss in the rest of the garlic.
Sprinkle the rosemary all over the lamb, then season with salt and pepper.
Cook on low for 8 hours.
Remove the lamb from the slow cooker and place in a serving dish.
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.
Reduce the heat to medium and simmer for around 10 minutes until it reduces.
Add the Gravox (if using – it produces a thicker gravy) and mix until well combined.
Pour through a fine sieve and serve with the lamb.
Recipe Notes
Serves: 6. Calories per serve: 200.