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Slow Cooker Roast Lamb Leg with Gravy Recipe

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4.1 from 1 review

  • Author: Lea
  • Total Time: 10 hours 35 minutes
  • Yield: 5 servings

Description

This Slow Cooker Roast Lamb Leg with Gravy recipe delivers tender, flavorful lamb cooked slowly to perfection. Seasoned simply with garlic, thyme or rosemary, and black pepper, the lamb is slow-cooked in beef stock for 10 hours until tender, then crisped under high heat to achieve a golden crust. The cooking juices are transformed into a rich, smooth gravy using butter and flour. This comforting dish is perfect for a hearty family meal or special occasion.

Ingredients

Lamb and Seasoning

  • 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 herbs)
  • 1 tbsp olive oil

Cooking Liquids

  • 2 cups / 500 ml beef stock (or chicken stock)
  • 1 sprig rosemary (optional)

Gravy

  • 50 g / 3 tbsp butter
  • 3 tbsp / 40 g flour (any white flour)
  • 2 cups / 500 ml braising liquid from slow cooker, strained
  • Salt and pepper, to taste

Instructions

  1. Prepare the Lamb: Place the lamb leg in your slow cooker or on a work surface. Sprinkle evenly with salt, black pepper, dried thyme or rosemary, and minced garlic cloves. Drizzle olive oil over the lamb and rub the seasoning and oil thoroughly on both sides to coat the meat well.
  2. Add Cooking Liquids: Pour the beef stock into the slow cooker around the lamb. Add a sprig of rosemary if using to infuse extra herby aroma during the slow cooking process.
  3. Slow Cook the Lamb: Set the slow cooker to low heat and cook the lamb for 10 hours. Alternatively, use a pressure cooker on high for about 1 hour 40 minutes. The lamb should become tender enough to pull apart with tongs yet still hold its shape.
  4. Remove and Rest the Lamb: Carefully take the cooked lamb out of the slow cooker and transfer it to a baking tray. Drizzle lightly with a bit of oil to encourage browning during the next step.
  5. Crisp the Lamb: Preheat the oven to 200°C (390°F). Bake the lamb leg for 20 minutes or until the exterior is nicely browned and crispy. Remove from the oven and rest the lamb for 10 minutes before slicing or serving.
  6. Prepare the Gravy - Strain Liquid: Strain the cooking liquid from the slow cooker into a bowl. You will have more than the original 2 cups of stock added; measure out exactly 2 cups of this flavorful liquid and reserve any extra for adjusting gravy consistency.
  7. Prepare a Roux: Melt the butter in a saucepan over medium heat. Add the flour and stir continuously, cooking for about 1 minute until the mixture turns a light golden color, forming a roux.
  8. Incorporate Cooking Liquid: Gradually add a small amount of the strained cooking liquid into the roux, stirring as you go to avoid lumps. Then add the remaining liquid, whisking vigorously to create a smooth mixture.
  9. Thicken the Gravy: Increase heat to medium-high and cook the sauce, stirring regularly, until it thickens to your preferred consistency. If the gravy becomes too thick, gradually add reserved liquid to adjust the texture. Season with salt and pepper to taste.

Notes

  • Bone-in lamb leg provides extra flavor and moisture during slow cooking.
  • If fresh herbs are available, use 2.5 tsp finely chopped instead of dried.
  • The slow cooker liquid can vary in amount; always measure and adjust to ensure enough for the gravy.
  • Resting the meat after baking allows juices to redistribute for juicier slices.
  • This recipe can also be adapted for pressure cooking to reduce total cooking time significantly.
  • For a gluten-free gravy, substitute flour with a gluten-free alternative like cornstarch or rice flour.
  • Prep Time: 15 minutes
  • Cook Time: 10 hours 20 minutes
  • Category: Roasting
  • Method: Slow Cooking
  • Cuisine: British

Find it online: https://recipesbylea.com/slow-cooker-roast-lamb-leg-with-gravy-recipe/