Lamb is the traditional meat to have for your Easter lunch but let's face it, we don't need an excuse to serve this delicious meat any time of the year.
This slow cooker version of a leg of lamb is the perfect option for your next roast. It not only guarantees a delicious and tender roast, but you can also make a gravy out of its juices. Plus, it saves space in the oven for the rest of your trimmings which means for less stressful hosting.
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Yields:
4 - 6 serving(s)
Prep Time:
5 mins
Cook Time:
8 hrs
Total Time:
8 hrs 5 mins
Cal/Serv:
356
Ingredients
Half leg of lamb, about 1kg
2
garlic cloves, sliced
Small handful fresh rosemary sprigs
150ml
red wine
200ml
lamb or chicken stock
2Tbsp.
cornflour
1tsp.
redcurrant jelly
Directions
Step 1
Make small incisions all over the lamb, and press a slice of garlic and a small sprig of rosemary into the cuts. Season the lamb well all over. Place the lamb in the slow cooker pot. Pour in the wine and stock. Cook on low for 8-10 hrs until tender. Halfway through the cooking time, quickly open the pot, turn the lamb joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).
Step 2
When ready, transfer the lamb to a plate, cover tightly with foil and leave to rest for 30min. Meanwhile, to thicken the gravy; strain the liquid into a medium pan. Mix the cornflour in a small bowl with 1tbsp of the liquid and return this mixture to the pan. Simmer over medium heat until thickened. Stir in the red currant jelly and then adjust the seasoning to taste. Slice the lamb and serve with roast potatoes, green vegetables and the gravy.
This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with. The slow cooker maximises the flavour of the lamb by locking in all of the aromas of the stock and wine under the highly efficient and well-sealed lid. The stock and red wine also keeps the lamb meat succulent during cooking as the condensation hits the lid and falls back into the slow cooker, meaning the meat reabsorbs any flavoursome moisture.
If you’d like to intensify the flavour of your gravy, you can choose to add 1tbsp of chicken or beef instant gravy granules instead of cornflour at the end of the cooking time, and simmer on the hob until thickened.
A leg of lamb is delicious when served with our best ever roast potatoes, and for a wine pairing, it's really a matter of preference. Lamb is an incredibly versatile meat and pairs well with lots of different types of wines including Shiraz, Sauvignon Blanc, and a fruity Rosé.
Feel free to mix up the herbs you use in this recipe. We find that woody herbs such as rosemary, thyme or oregano work best and if you only have dried herbs, use 1tsp instead.
If you can’t find lamb stock, then substitute it for chicken or beef stock. Fresh liquid stock will yield more flavour than a stock cube, although it's a more expensive option.
Lamb leftovers are incredibly versatile and make light work of recipes that usually require hours of simmering so try any leftovers in something like a curry, salads, pilaf and stews.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
