Slow cooker leg of Lamb with garlic and rosemary.
I love our Crockpot slow cooker. It sees a lot of action over the winter and produces classic meals with minimum effort using great value ingredients. If you don’t have one, I recommend you invest. You can pick up a good one for £30-40, use it and you will get a great return on your investment. Make sure it is around 5 litres in capacity; otherwise you will not be able to fit anything worthwhile in it. You need to be able to fit a whole chicken in it…. that recipe to follow on another post, it’s worth the wait.
The prep for this one literally takes minutes: finely chop some rosemary, crush some garlic, mix together with a glug of olive oil and rub into the meat. One cup of stock (veg, chicken or lamb) in the bottom, set the cooker for as long as you can on medium (6-8 hours minimum) and you are in business. I like to put some whole sweet potatoes in on top of the lamb to slowly bake over the course of the day.
After 6-8 hours of cooking, you should be able to remove the join from the pot and pull the meat from the bone. Separate the meat and the fat (of which there will probably be a fair amount) and set the meat aside, discard the fat. Drain the liquid from the pot into a pyrex jug, let it settle and skim off the excess fat. Put the stock back into the pot, turn heat to high and thicken into a gravy (use a roux, corn flour, arrowroot or gravy granules to thicken, whatever works for you*). Add the lamb back in and reduce heat to the lowest setting until you are ready to serve.
Serve the lamb with the baked sweet potato and any other veg of your choice.
*Tip – if you use a flour based thickener then make sure you mix it with a little liquid to form a paste before adding it to the pot to avoid forming lumps, the fancy name for it is slaking. Flours need to be cooked in for at least 10 minutes to lose that ‘floury’ taste. I used gravy granules, Heston may disapprove but it does the job.. and does it quickly without losing too much of the flavour of the stock. If I have time, my favourite method is to make a roux (equal quantities of melted butter and flour) and mix in small amounts of the stock to make a thick sauce that is then re-introduced into the slow cooker.