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Slow Cooker Lamb with Gravy
Slow Cooker Lamb with Gravy is the perfect way to tender and delicious roast lamb that makes its own gravy. It's the ideal way for busy families to create a special dinner with no stress.
Equipment
- Sear and Stew Slow Cooker OR Crock Slow Cooker and large frying pan
- whisk
- jug
- Measuring spoons
- 2 large plate or dish
Ingredients
- 1 kg shoulder of lamb
- 3 tbsp plain (all purpose) flour
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 300 ml lamb stock
Instructions
- Put the 3 tbsp of flour, ½ tsp salt and ½ tsp pepper in a dish or plate large enough to hold the lamb joint. Mix them together.
- Place the lamb joint into the flour and roll until it is covered.
- Heat 1 tbsp vegetable oil in your sear and stew slow cooker pan on a high heat. If you have a crockery slow cooker, use a large frying pan. Add the lamb and sear each side until they are all golden brown. Remove the lamb and place on a plate at the side.
- Turn down the heat and add the remaining flour to the oil in the pan. Mix with the oil and cook out the flour for 1-2 minutes.
- Remove the pan from the heat and slowly add the 300 ml (1¼ Cups) hot stock to the flour and oil paste stirring all the time.
- Use a whisk to make sure all the stock is thoroughly mixed and there are not lumps in the gravy.
- Return the lamb to the slow cooker pan with the gravy.
- Cook on LOW for a minimum of 4 hours. Once done remove the meat to a serving plate to rest for 20 minutes covered with foil and a clean tea towel. Skim off any excess fats on top of the gravy and strain into a warmed gravy jug.
- Serve cut into slices with roast potatoes, vegetables and mint jelly or sauce.
Nutrition
Calories: 237kcalCarbohydrates: 5gProtein: 33gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 101mgSodium: 504mgPotassium: 461mgFiber: 0.2gSugar: 0.02gVitamin A: 1IUCalcium: 21mgIron: 3mg