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
Method
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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.
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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.
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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.