Slow Cooker Leg Of Lamb

25 March 2024

This is truly the easiest way to prepare a leg of lamb – simply season the meat with garlic, roseamry, salt and pepper and let your slow cooker work its magic for 8-10 hours until the flesh falls off the bone! The slow cooker maximises the flavour of the lamb by locking in all of the aromas of the beef broth and spices that keep the flesh succulent and tender during cooking. The lamb is ready to be served once it’s done in slow cooker. Browning in the oven is optional.
I have used the cooking juice to make a gravy to serve with lamb. However, if you ain’t fancy for gravy, then serve them with some browned lemon and garlic halves. Enjoy with some roasted or steamed vegetables or a simple salad.

	Gravy
1.8 kg Leg of lamb, bone-in 3/4 tsp Sea salt Freshly milled black pepper 2 Garlic cloves, peeled and minced 2 tsp Finely chopped rosemary 2 tbsp Tallow, melted (ghee or olive oil) 500 ml Beef broth 1-2 sprig Rosemary 2 Lemon, halved (optional) 1 head Garlic, halved (optional)	500 ml Juice from the slow cooker 3/4 tbsp Potato starch diluted in 2 tbsp cold water Salt and pepper

Place the lamb leg in your slow cooker. Sprinkle with salt, pepper, chopped rosemary and minced garlic. Drizzle over 1 tablespoon of melted tallow, then rub on both sides.
Add beef broth and rosemary sprig into the slow cooker, making sure to pour in from the sides, so as not to pour over the spices. Cover and cook on low for 8-10 hours. The lamb should be perfectly tender if pierced with a knife. Carefully remove lamb from slow cooker and transfer to a baking tray.
Preheat the oven to 200C/400F. Drizzle the lamb leg with the remaining melted tallow and bake for 20 minutes or until browned. Remove and set aside to rest for 10 minutes while you prepare the gravy.
Strain liquid in slow cooker into a saucepan and discard any solids. Reserve the remaining liquid for other use. Add the potato starch slurry and bring to a simmer. Cook until the gravy is slightly reduced and thickened.
Serve the lamb leg with the gravy and your choice of side dishes. If you ain’t a fan of gravy, then serve with some pan-fried lemon halves and extra garlic halves. Heat a non-stick frying pan over medium-high heat. Cook lemon and garlic halves, cut side-down, for 3 to 5 minutes or until browned. Set aside until cool enough to handle. Squeeze over lamb.