Slow Cooker Lamb Leg

Ingredients:

1,8kg lamb leg, boneless
2 to 3 teaspoons of creole seasoning
Salt and pepper to season
6 garlic cloves, chopped finely
3 tablespoons rosemary, minced
3 tablespoons thyme, minced
1 teaspoon white pepper
240ml red wine
64g celery, chopped
1 onion, cut into chunks
3 bay leaves

For the gravy:

32g flour
32g butter
880mg lamb stock, adjust for required thickness
salt and pepper (optional)

Method:

1. Rinse and dry the lamb, then lavishly season with the creole seasoning. Generously rub the salt into the lamb as much as possible.

2. Combine the garlic, rosemary, thyme and white pepper together, then rub the mixture evenly over the lamb leg. If possible, allow to marinate overnight.

3. Place the lamb – along with the red wine, onions, bay leaves and celery – into the slow cooker and leave to roast for 5 to 6 hours on a low heat.

4. To make the gravy, heat a saucepan with butter. Gently whisk in the flour, then stir the mixture for 2 minutes to remove any lumps.

5. Add some water, then the lamb stock and whisk gradually until the gravy reaches the required thickness and is smooth. Season with pepper and salt, and allow to cool down.

6. Remove the lamb from the cooker, and slowly pour the gravy over the meat after serving.