->Lamb 05 <-

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

1 can crushed tomatoes

sprigs of rosemary

1 cup red wine

1 cup beef stock

5 cloves garlic, sliced

2 bay leaves

Black pepper and sea salt

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

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

lamb.

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

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

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

5 hours set to Warm and leave for 1 hour.

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

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

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

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