A simple method to cooking a boneless leg of lamb. Slow cooking required.
Leg of Boneless Lamb
Preparation time: 30mins
Cooking time: 7-8hours
- 2 tbsp Sunflower oil
- 2kg Rolled and boned leg of lamb, butcher tied
- 30g Butter
- 2 tbsp Plain flour
- 300ml Lamb stock
- 200ml Red wine
- 2 Onions
- 2 Garlic cloves
- A pinch of dried rosemary
Heat the oil in a large frying pan. Season the lamb with salt and pepper and brown on each side.
Set the slow cooker to low.
Melt the butter in a saucepan until bubbling, then stir in the flour. Whisk in the stock gradually until blended together, add the wine and bring to the boil.
Put the onion, garlic, and rosemary into the slow cooker, then place the lamb on top.
Pour the liquid from the saucepan over the lamb.
Cook for 7- 8 hrs or until soft and tender.
Remove the lamb and place on a board to rest.
Strain the liquid into a pan through a sieve and simmer this until slightly thickened.
Serve with roast potatoes and vegetables of choice