This recipe makes a super easy but utterly delicious meal for Easter Sunday lunch, lovely with some lightly steamed runner beans and asparagus. If serving for a large number, some mini sausages wrapped in bacon (for the adults) would be a lovely addition too.
All Recipies/ Dinner/ Special Occasion Treats
Slow Cooked Leg of Lamb with Potatoes
Slow Cooked Leg of Lamb with Potatoes
Ingredients
- 16 new potatoes
- 2 onions, sliced
- Leg of lamb (size dependent on the capacity of your slow cooker)
- 7 fresh rosemary sprigs
- 5 garlic cloves, halved
- Bunch of fresh mint
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon mint sauce
- 2 heaped tablespoons gravy granules (lamb or vegetable)
Instructions
1
Place the potatoes and sliced onions at the bottom of the slow cooker
2
Use a sharp knife to cut 17 holes over the leg of the lamb, stuff 10 holes with a slice of garlic and 7 holes with a rosemary sprig and then place the lamb leg into the slow cooker on top of the potatoes and onions
3
In a small bowl, or jug, mix a handful of mint leaves and olive oil together - pour this over the lamb and cook on low for 8 hours
4
After 8 hours, set the oven to 200°C and mix together the maple syrup and mint sauce
5
Once the oven is heated to 200°C, remove the lamb leg from the slow cooker and place into a roasting tin, before pouring the maple syrup and mint sauce over it and transferring to the oven for 20 minutes
6
Add the gravy granules to the juice left in the slow cooker to create an amazing gravy – pour it into a gravy boat so that it is ready to serve
7
Serve once cooled.
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