Ingredients Jump to Instructions ↓

  1. Slow Cooked Leg of Lamb

  2. 1 1/2 to 2 1/2 kg leg or shoulder of lamb

  3. 1 can crushed tomatoes

  4. sprigs of rosemary

  5. 1 cup red wine

  6. 1 cup beef stock

  7. 5 cloves garlic, sliced

  8. 2 bay leaves

  9. Black pepper and sea salt

  10. Make several deep slits in the leg of lamb and push slices of garlic

  11. right in. Rub freshly ground black pepper and sea salt over the

  12. lamb.

  13. In a slow cooker put the sprigs of rosemary, bay leaves, tomatoes,

  14. beef stock and red wine into the insert of the slow cooker. Place

  15. the leg of lamb on top, cover and cook at Slow for 5 hours turning

  16. 5 hours set to Warm and leave for 1 hour.

  17. Remove lamb and cover with foil to keep warm. Remove rosemary and bay leaves from liquid in the slow cooker and zap the liquid in the

  18. blender until smooth. Rapid boil the liquid in a saucepan until

  19. reduced by half. Slice lamb and place in a serving dish and pour

  20. sauce over the slices. Garnish with sprigs of fresh rosemary.


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