Categories: Beef
Ingredients
- 4 lb lamb leg, bone in
- 1 tsp salt
- Black pepper
- 2 large garlic cloves, minced
- 1 1/2 tsp dried thyme
- 1 tbsp olive oil
- 2 cupsbeef stock / broth (or chicken)
- Gravy:
- 3 tbsp butter
- 3 tbsp flour (any white)
- 2 cups braising liquid from slow cooker, strained
- Salt and pepper
Directions
- Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme and garlic. Drizzle over oil, then rub on both sides.
- Pour beef stock into slow cooker.
- SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
- 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.
- 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, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.
- Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
- Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
- Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.