With only three short steps, and minimal prep-time, this deliciously simple recipe is a versatile favourite in the Grazers household. Succulent, melt-in-the-mouth lamb, slow-cooked to perfection – what’s not to love?
Jess’s Slow-Cook Lamb
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- 2 tbsp olive oil
- Grazers 100% Grass-fed Half Leg of Lamb
- 30g unsalted butter
- 2 tbsp plain flour
- 300ml lamb stock
- 200ml red wine
- 2 red onions, cut into wedges
- 2 garlic cloves, sliced
- 5 sprigs of thyme
- 2 tbsp honey
- 5 sprigs of rosemary
- Mashed potatoes and steamed seasonal veg, to serve
- STEP 1: Heat the oil in a large non-stick frying pan. Once heated through, add the lamb and brown on each side for 4-5 mins. Set the browned meat aside and turn the slow cooker on low. Melt the butter in a saucepan until foaming, and stir in the flour to make a thick paste. Whisk in the stock gradually until fully mixed through with the flour and butter paste. Finally, 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 in the lamb gravy you made in STEP 1. Put the lid on and cook for 8 hours or until the meat is soft and tender.
- STEP 3: Remove the lamb from the slow cooker, place it on a pre-warmed plate and cover with foil. Strain the remaining liquid into a pan and simmer until slightly thickened, and add the honey. Serve the lamb thickly sliced or shredded (it’ll be quite soft) with mashed potatoes, seasonal veg and the gravy.