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:

  1. 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.
  2. Add the beef stock to the slow cooker and, if desired, include a sprig of rosemary for additional flavor.
  3. 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.)
  4. 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.
  5. 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:

  1. Strain the liquid from the slow cooker into a bowl. Measure out 2 cups of the braising liquid, reserving any extra for adjustments.
  2. In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring continuously.
  3. Gradually add the measured liquid, stirring constantly to dissolve any lumps. Once incorporated, whisk to ensure a smooth consistency.
  4. 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.
  5. Season with salt and pepper to taste, and serve alongside the lamb.

 

Slow-Cooked Lamb (bone-in) with gravy