So, I’m hoping this may help some of you tomorrow, as we had our Easter meal a day early, as Mark won’t be here on Easter Sunday. So you owe him a thank you if this helps!
I was actually out today – we went to go and visit Mark’s mum and I’d bought the lamb leg and this was an impromptu trip. This, combined with a catty check-up and jabs, meant I didn’t have much time for keeping an eye on a big joint of meat.
So I pulled out my slow cooker and just, well, guessed.
Turns out I should use my brain more often because this was good.
Leg of lamb – or any lamb joint to be honest. Ours was just under 2kg. I would definitely recommend checking your lamb fits in the slow cooker. If it doesn’t, you can pop the lid on wonky and wrap the whole thing in tin foil and then plonk some tea towels on the top to make sure it keeps the steam in. Failing that, measure your slow cooker and buy a leg that fits!
Sea salt & black pepper
Red wine (I used port)
Optional – I added chopped up spuds and onions at the bottom and these were beautiful to eat. All sodden in a rich lamby stock, tainted purple from the port. I’d recommend popping some in as an easy side.
One tablespoon honey
One tablespoon mint sauce
Sea salt & black pepper
Pop your spuds and onions in the bottom of your slow cooker if you’re using them.
Next, take a sharp knife and cut little holes in your leg of lamb. Stuff each hole with a slice of garlic or a sprig of rosemary. And keep going until the lamb is evenly stuffed. Next, in a small bowl, take a small handful of mint leaves, and a glug of olive oil to loosen, and a twist of pepper and sprinkle of salt. Rub this mixture all over your lamb and then place it in the slow cooker, on top of the spuds. Add a good wine glass full of wine or port, pop on the lid, stick on low, and leave for 8 hours.
You can do whatever you want in this time. Just prepare for your house to smell amazing in the process.
After the eight hours are up. Stick your oven on to around gas mark 6. Move your juicy lamb from the slow cooker and onto a foil-lined backing tray. Mix together the honey, mint sauce and salt and pepper, and pour over. Stick the lamb in the oven for around 15 minutes until caramelised.
Remove your potatoes and place into a dish to keep warm, covered in foil.
Strain the juices from your slow cooker and use these as the base for your gravy. You just need a stock cube, some vegetable cooking water and a little cornflour and water mix to thicken.
Serve with whatever you like. We had the lamby spuds, some roast potatoes too (oops), greens and carrots. And mint sauce. Obvs.