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Easy Slow Cooker Roast Lamb Leg recipe
Hands down the easiest way to cook lamb leg, this Slow Cooker Roast Lamb Leg is fall apart tender and incredibly succulent. 2 minutes prep, pop it in the slow cooker, brown it briefly in the oven while you make a killer gravy using the lamb juices.
Ingredients
Ingredients
- 2 kg lb lamb leg
- 1 bone
- 1 teaspoon salt
- 1 tspblack pepper
- 2 cloves large garlic(minced)
- 21⁄2 teaspoon dried thyme OR rosemary (or tsp finely chopped fresh)
- 1 tablespoon olive oil
- 2 cups ml beef stock (or chicken)
- 1 sprig rosemary
- optional
GRAVY
- 50 g tbsp butter
- 3 tablespoon g flour (any white)
- 2 cups ml braising liquid from slow cooker(strained)
- salt and pepper
Directions
Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
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Pour beef stock into slow cooker, add sprig of rosemary (if using).SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes.
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The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
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Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.
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GRAVY:
Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added. Measure out 2 cups of liquid, reserve remaining liquid just in case.
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Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
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Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
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Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.
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