The traditional meat for Easter is lamb, but we can enjoy this meat at any time.
This slow-cooker version is the best option for your next roast. You can make gravy from the juices of your roast. It also saves oven space for your other trimmings, which makes hosting less stressful.
Slow cooking a leg of lamb will make it tender, as the muscle has worked so hard.
This recipe uses lamb stock and wine to make a delicious gravy that you can serve with your lamb. Slow cookers maximize the flavor of lamb by locking all the aromas from the wine and stock under the well-sealed lid. Stock and red wine will also keep the lamb succulent as they cook because the condensation from the top falls back onto the slow cooker.
Add 1 tbsp chicken or beef instant gravy powder instead of cornflour to the gravy at the end of cooking. Simmer on the stove until it thickens.
It’s all about personal preference when it comes to pairing wine with lamb. Lamb is a versatile meat that pairs well with many different types of wine, including Shiraz and Sauv Blanc.
You can mix and match herbs. If you have only dried herbs like oregano, rosemary, or thyme, we recommend using 1 tsp.
If you cannot find lamb Stock, then use chicken or Beef Stock. Fresh liquid stock is more flavourful than a cube of stock, but it is more expensive.
You can get the best out of leftover lamb by freezing or refrigerating it within 90 minutes of cooking. It should be at room temperature before freezing. Wrap it in clingfilm or an airtight container. Your lamb can be kept in the fridge for two days and frozen for up to one month. Defrost frozen lamb overnight in the refrigerator.
Make sure your leftovers are hot through and through when reheating them. Since you can’t reheat leftovers more than once, it is best to freeze portions of lamb and defrost only what you need.
- Half Leg of Lamb, approximately 1kg
- Garlic cloves, sliced
- Fresh rosemary leaves in small handfuls.
- 150 ml
- Red wine
- 200 ml
- Stocks made from lamb or chicken
- 2 tbsp.
- 1 tsp.
- redcurrant jelly
All over the lamb, make small incisions and insert a piece of garlic and a small rosemary sprig. All over the lamb, season it well. Place the lamb into the slow cooker. Pour the stock and wine into the slow cooker pot. Cook on low for 8-10 hours until tender. Open the bank quickly halfway through cooking, flip the lamb over, and quickly cover the pot again.
Transfer the lamb onto a plate and cover it tightly with foil. Let it rest for 30 minutes. To thicken the gravy, strain the liquid and pour it into a medium saucepan. In a small bowl, combine the cornflour with 1 tbsp liquid. Return this mixture to a medium pan. Stir over medium heat until the mixture thickens. Add the red currant jellies and adjust the seasoning according to taste. Serve the lamb with the gravy, roast potatoes, and green vegetables.