Slow Cooker Roast Lamb Leg with Gravy
User Reviews
5
Slow Cooker Roast Lamb Leg with Gravy
Description
Slow Cooker Roast Lamb Leg with Gravy combines a 2 kg bone-in lamb leg seasoned with garlic, thyme, salt, and pepper, rubbed with olive oil and cooked slowly in beef stock and optional rosemary for up to 10 hours. The slow cooking gently tenderizes the meat while infusing the flavors, and a final oven roast crisps the exterior. The gravy is prepared by straining the braising liquid, then thickening it with a butter-flour roux for a smooth, savory sauce. The combination balances deep lamb flavors with the mild herb and garlic seasoning.
The texture of the lamb achieves tender pull-apart qualities but remains whole after slow cooking. Browning in the oven adds a golden crust and heightened aroma. The gravy has a rich body enhanced by the blended lamb juices and beef broth, yielding a balanced sauce without overwhelming lamb gaminess. Cooking in the slow cooker frees the cook from constant attention.
This roast lamb leg suits a main course served with the homemade gravy, ideal for a family dinner or special meal. The recipe yields enough meat for about 4 to 5 servings, offering substantial portions. It pairs well with roasted vegetables or potatoes and makes good use of leftovers embraced within sandwiches or stews.
Notes advise choosing a lamb leg size compatible with your slow cooker and adjusting cook times accordingly. Combining broth with lamb juices balances the gravy flavor. After cooking, resting the lamb before serving helps retain juices. The recipe mentions alternative oven preparation for those unable to slow cook.
Ingredients
- 2.0 kg / 4 lb lamb leg Note 1, bone in
- 1 tsp salt
- black pepper
- 2 garlic minced, large cloves
- 1 1/2 tsp thyme or 2.5 tsp finely chopped fresh, or rosemary
- 1 tbsp olive oil
- 2 cups / 500ml beef stock (or chicken) (Note 2)
- 1 rosemary optional, sprig
Gravy:
- 50 g / 3 tbsp butter
- 3 tbsp / 40 g flour (any white)
- 2 cups / 500 ml braising liquid from slow cooker , strained
- salt
- black pepper
Instructions
- Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
- Pour beef stock into slow cooker, add sprig of rosemary (if using).
- SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
- The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
- Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.
Gravy:
- Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.
- Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
- Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
- Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.
Notes
- Verify the lamb leg size suits your slow cooker; trimming the bone can help fit larger legs.
- Adjust slow cooking times based on lamb weight: approximately 8 hours for 1-1.25 kg, 10 hours for 2 kg, and up to 12 hours for over 2.25 kg.
- Mix beef or chicken broth with lamb juices for the gravy to avoid overly strong lamb flavor.
- Rest the lamb 10 minutes after oven browning to allow juices to redistribute before slicing.
- This recipe serves about 4 to 5 generously, based on a 2 kg bone-in leg yielding around 1.2 kg cooked meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Serving | 357g | |
| Calories | 747cal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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