Slow-Cooked Lamb (bone-in) with gravy
Ingredients
For the Lamb:
- Bone-in leg of lamb
- 1 tsp salt
- Black pepper, to taste
- 2 large garlic cloves, minced
- 1 ½ tsp dried thyme or rosemary (or 2 ½ tsp fresh, finely chopped)
- 1 tbsp olive oil
- 2 cups (500 ml) beef stock
- 1 sprig fresh rosemary (optional)
For the Gravy:
- 50 g (3 tbsp) butter
- 3 tbsp (40 g) all-purpose flour
- 2 cups (500 ml) strained braising liquid from the slow cooker
- Salt and pepper, to taste
Instructions
For the Lamb:
- Place the lamb in a slow cooker or on a clean work surface. Season both sides with salt, pepper, minced garlic, and thyme or rosemary. Drizzle with olive oil and rub to coat evenly.
- Add the beef stock to the slow cooker and, if desired, include a sprig of rosemary for additional flavor.
- Cook the lamb:
- Slow cooker: Set to low for 10 hours.
- Pressure cooker: Cook on high pressure for 1 hour and 40 minutes.
(For an oven version, see alternative instructions.)
- Once cooked, the lamb should be tender enough to pull apart with tongs but still hold its shape. Carefully remove the lamb and place it on a baking tray.
- Lightly drizzle the lamb with olive oil and bake at 200°C (390°F) for 20 minutes, or until the surface is golden brown. Let it rest for 10 minutes before serving with the gravy.
For the Gravy:
- Strain the liquid from the slow cooker into a bowl. Measure out 2 cups of the braising liquid, reserving any extra for adjustments.
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring continuously.
- Gradually add the measured liquid, stirring constantly to dissolve any lumps. Once incorporated, whisk to ensure a smooth consistency.
- Increase the heat to medium-high and cook, stirring frequently, until the gravy thickens to your desired consistency. Add extra liquid if needed to adjust the thickness.
- Season with salt and pepper to taste, and serve alongside the lamb.
