Slow Cooker Lamb Leg with Rosemary, Garlic & Red Wine
Slow-cooked leg of lamb adapted for the slow cooker: seared, then braised on onions and herbs in red wine and lamb stock, finished with a garlic-parsley-vinegar
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Cooking tools:
- Slow cooker
- Pan
- Stove
- Oven
- Plate
- Tongs
- Wooden spoon
- Mixing bowl
- Roasting pan
- Aluminum foil
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Ladle
- Spoon
- Whisk
Ingredients
- 2.3 kg leg of lamb, bone-in
- olive oil, rubbed over the lamb plus a splash in the pan
- sea salt, rubbed all over the lamb
- freshly ground black pepper, rubbed all over the lamb
- 2 onions, peeled and finely sliced
- 2 tbsp plain flour
- fresh rosemary sprigs, leaves stripped
- fresh thyme sprigs, leaves stripped
- 150 ml red wine
- 150 ml lamb stock
- 5 garlic cloves, peeled and crushed to a fine paste
- fresh parsley, finely chopped, mixed with the garlic and vinegar
- 2 tbsp white wine vinegar
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