EASTER RECIPE: LEG OF LAMB
Celebrate Easter and the coming of spring with the perfect lamb dish. Pair with mint sauce and plenty of seasonal vegetables for a crowd-pleasing Easter dish. Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth.
Ingredients:
2 tbsp olive oil
1.3kg boneless leg of lamb, tied
30g unsalted butter
2 tbsp plain flour
300ml lamb stock
200ml red wine
200ml 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
WHAT YOU'LL NEED
Steps:
1. Take the Tower Marble Coated Non-Stick Frying Pan 28cm and heat a tbsp of oil. Take the lamb and place it in the pan. You will need to brown on each side for 4-5 mins.
2. Set the slow cooker low.
3. Melt the butter in a saucepan until foaming, then stir through the flour.
4. Using your Zyliss Balloon Whisk, add in the stock gradually until incorporated. Add the wine and bring to a boil.
5. Set aside.
6. Chop the onion, garlic, thyme and rosemary
7. Add the vegetables and herbs into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
8. Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened.
9. Serve the lamb thickly sliced on your favourite platter or serving board, and pair it with seasonal spring potatoes, vegetables and gravy.
A favourite for any Easter gathering!
