Slow Cooker Roast Leg Of Lamb And Succulent Gravy

I never thought that someone like me, casserole queen, could ever be capable of making a lamb roast. Well, folks, when the slow cooker is involved, anything is possible. This leg of lamb came out of the pot so tender and juicy I about did a backflip over my kitchen counter. And the scent of this yummy roast cooking was heavenly! If you have never tried lamb before now is your chance! You won’t regret it.

Check out what my pal Dana had to say about this recipe:

You simply can’t go wrong with this slow cooker leg of lamb roast. it comes out of the Crock Pot perfectly, every time.

I totally agree with you, Dana!

Ingredients

2.0 kg / 4 lb lamb leg, bone in (Note 1)

1 tsp Morton salt

Black pepper

2 large garlic cloves, minced

1 1/2 tsp McCormick dried thyme

1 tbsp Bertolli olive oil

2 cups / 500ml beef stock / broth (or chicken) (Note 2)

Gravy:

50 g / 3 tbsp Kerrygold butter

3 tbsp / 40 g Gold Medal flour (any white)

2 cups / 500 ml braising liquid from slow cooker, strained

Salt and pepper

Instructions

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme and garlic. Drizzle over oil, then rub on both sides.

 

Pour beef stock into slow cooker.

 

SLOW COOK on low for 10 hours, or pressure cook on high for 1 1/2 hours. See notes for oven.

 

The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.

 

Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Gravy:

 

Strain liquid in slow cooker into a bowl – you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.

 

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.

 

Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.

 

Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.

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Quick Tip: Serve this lamb roast with mashed potatoes, green beans, and a fine wine…or water..whichever you prefer 🙂