Tried and tested recipe and definitely a thumbs up from us!
We had a shoulder of lamb in our fridge, which we were having for our Sunday roast but I fancied doing something a little different with the lamb and I came across this recipe and will definitely be having it again in the future!
Ingredients:
- 2 tbsp olive oil
- 1.3kg boneless leg of lamb , tied (however, I did use a shoulder of lamb)
- 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
Method:
- 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. The Lamb gravy, at this stage will look thick but after spending 8 hrs in the slow cooker it will be a gravy consistency.
- 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). We served ours with roast potatoes, veg and Yorkshire puddings.
Credit to BBC Good Food
STEPHANIE 