Ingredients:
- 2 tablespoons of olive oil
- 1.3kg boneless leg of lamb, tied
- 30g unsalted butter
- 2 tablespoons of plain flour
- 300ml lamb stock
- 200mI red wine
- 2 red onions, cut into wedges
- 2 garlic cloves, sliced
- 5 sprigs of thyme
- 5 sprigs of rosemary
- Mashed potatoes and steamed veg. to serve
Instruction:
- Use the Sear/Saute program to brown the lamb on each side for 4 to 5 minutes. Take it out.
- Melt the butter until foaming, then stir through the flour.
- Whisk in the stock gradually until incorporated. Add the wine, and bring to a boil. Set aside.
- Put the onion, garlic, thyme, and rosemary into the pot and sit the lamb on top. Pour over the lambgravy. Set the Slow Cook program at a low temperature and cooking time for 8 hours. Put the lid on and cook for 8 hours or until soft and tender.
- Remove the lamb and set, covered, on a plate.
- Strain the liquid into the pot and simmer until slightly thickened.
- Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg.and gravy.