Description
This Slow Cooker Roast Lamb Leg with Gravy is a tender, flavorful dish perfect for a comforting meal. The lamb is seasoned with garlic, thyme or rosemary, and slowly cooked in a rich beef stock until melt-in-your-mouth tender. Finished in the oven to develop a golden crust, it’s served with a luscious homemade gravy made from the braising liquid.
Ingredients
Scale
For the Lamb:
- 2.0 kg / 4 lb lamb leg, bone in
- 1 tsp salt
- Black pepper, to taste
- 2 large garlic cloves, minced
- 1 1/2 tsp dried thyme OR rosemary (or 2.5 tsp finely chopped fresh)
- 1 tbsp olive oil
- 2 cups / 500 ml beef stock or chicken stock
- 1 sprig rosemary (optional)
For the Gravy:
- 50 g / 3 tbsp butter
- 3 tbsp / 40 g all-purpose flour
- 2 cups / 500 ml braising liquid from slow cooker, strained
- Salt and pepper, to taste
Instructions
- Season the Lamb: Place the lamb leg in the slow cooker or on a work surface. Sprinkle evenly with salt, pepper, thyme or rosemary, and minced garlic. Drizzle the olive oil over the meat, then rub the seasoning into both sides to coat thoroughly.
- Add Stock and Rosemary: Pour the beef stock into the slow cooker and add the sprig of rosemary if using. This will infuse the lamb with additional flavor as it cooks.
- Slow Cook: Cover and cook on the low setting in the slow cooker for 10 hours until the lamb is tender but still holds its shape. Alternatively, pressure cook on high for 1 hour and 40 minutes if time is limited.
- Remove and Prepare to Roast: Once the lamb is tender enough to pull apart with tongs but still intact, carefully remove it from the slow cooker and transfer it to a roasting tray.
- Roast to Brown: Lightly drizzle the lamb with oil and roast in a preheated oven at 200°C (390°F) for 20 minutes or until the surface is nicely browned. After roasting, remove from the oven and let rest for 10 minutes before serving.
- Make the Gravy: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2-3 minutes until golden and bubbling. Gradually whisk in the strained braising liquid from the slow cooker, bringing it to a simmer. Cook until thickened, then season with salt and pepper to taste. Serve the gravy alongside the lamb.
Notes
- Using bone-in lamb adds extra flavor and helps keep the meat moist during slow cooking.
- Fresh herbs can be substituted for dried by using about 1.5 times the amount of dried herbs.
- Straining the braising liquid is important to remove any solids, providing a smooth gravy.
- The final roasting step is essential to develop a flavorful crust on the lamb.
- This dish pairs well with roasted vegetables or creamy mashed potatoes.
