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Slow cooker leg of lamb

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  • 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


  • STEP 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. 

  • STEP 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.

  • STEP 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. 

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