- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1.3kg boneless leg of lamb, tied
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 30g unsalted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp plain flour
- 300ml lamb stock
- 200ml red wine
- 2 red onions, cut into wedges
- 2 garlic cloves, sliced
- 5 sprigs of thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 5 sprigs of rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- mashed potatoes and steamed veg, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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.