Slow cooker leg of lamb

• olive oil↗2 tbsp tbsp
• boneless leg of lamb↗1.3kg kg

  tied

• unsalted butter↗30g g
• plain flour↗2 tbsp tbsp
• lamb stock↗300ml ml
• red wine↗200ml ml
• red onions↗2

  cut into wedges

• garlic cloves↗2

  sliced

• thyme↗5 sprigs of

  5 sprigs of

• 5 sprigs of rosemary↗
• mashed potatoes

  and steamed veg, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.