We’re all looking for ways to cook in the most energy-efficient way, and slow cooking is a great way to make amazing tasting roasts with minimum fuss. This recipe for slow-cooked leg of lamb from BBC Good Food is perfect for tender meat that melts in the mouth.
2 tbsp olive oil
1.3kg boneless leg of lamb, tied
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
5 sprigs of rosemary
Mashed potatoes and steamed veg, to serve
Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to a boil. Set aside.
Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it’ll be quite soft) with mashed potatoes, green veg and gravy.
And some chilli flakes if you fancy a little spice!