Slow cooker ribs
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Slow cooker leg of lamb
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 tbsp olive oil
- 1.3kg boneless leg of lambtied
- 30g unsalted butter
- 2 tbsp plain flour
- 300ml lamb stock
- 200ml red wine
- 2 red onionscut into wedges
- 2 garlic clovessliced
- 5 sprigs of thyme
- 5 sprigs of rosemary
- mashed potatoesand steamed veg, to serve
Nutrition: Per serving
- kcal574
- fat37g
- saturates16g
- carbs9g
- sugars3g
- fibre1g
- protein43g
- salt0.3g
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.
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) with mashed potatoes, green veg and the gravy.
