Slow cooker leg of lamb

• servings: 6 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

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

Directions

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.

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.

Nutrition

• Calories: 574
• Total Fat: 37 g
• Saturated Fat: 16 g
• Sodium: 0.3 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 43 g