Tender meat that melts in the mouth 😋
For 4 persons
2 tablespoon olive oil
1.3kg leg of lamb
30g unsalted butter
2 tablespoon 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
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 9 hours 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 the gravy and roasted vegetables (sweet potatoes and swede in the picture)