SLOW COOK LEG OF LAMB

Ingredients:

• 2 tablespoons of olive oil
• 1.3kg boneless leg of lamb, tied
• 30g unsalted butter
• 2 tablespoons of plain flour
• 300ml lamb stock
• 200mI red wine
• 2 red onions, cut into wedges
• 2 garlic cloves, sliced
• 5 sprigs of thyme
• 5 sprigs of rosemary
• Mashed potatoes and steamed veg. to serve

Instruction:

1. Use the Sear/Saute program to brown the lamb on each side for 4 to 5 minutes. Take it out.
2. Melt the butter until foaming, then stir through the flour.
3. Whisk in the stock gradually until incorporated. Add the wine, and bring to a boil. Set aside.
4. Put the onion, garlic, thyme, and rosemary into the pot and sit the lamb on top. Pour over the lambgravy. Set the Slow Cook program at a low temperature and cooking time for 8 hours. Put the lid on and cook for 8 hours or until soft and tender.
5. Remove the lamb and set, covered, on a plate.
6. Strain the liquid into the pot and simmer until slightly thickened.
7. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg.and gravy.