
Slow cooker leg of lamb
- Esther Clark
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Serves 6
Easy
Prep: 15 mins
Cook: 8 hrs
A star rating of 4.8 out of 5.64 ratingsRate
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Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1.3kg boneless leg of lamb
tied
-
30g unsalted butter
-
2 tbsp plain flour
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300ml lamb stock
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200ml red wine
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2 red onions
cut into wedges
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2 garlic cloves
sliced
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5 sprigs of thyme
-
5 sprigs of rosemary
-
mashed potatoes
and steamed veg, to serve
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Nutrition: Per serving
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kcal574
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fat37g
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saturates16g
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carbs9g
-
sugars3g
low
-
fibre1g
-
protein43g
high
-
salt0.3g
low
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Method
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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.
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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.
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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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A star rating of 4.8 out of 5.64 ratings
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