leg of lamb slow cooker jamie oliver

Place the leg in the slow cooker. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. 1 %. Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb. Remove the lamb from the tray and place on a chopping board. Find all the best Jamie Oliver Slow Cooker Recipes - Lamb recipes on Food Network. 4.9 g Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish. Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish). Total Carbohydrate Meanwhile, slash the fat side of the lamb all over with a sharp knife. No marinating required as it is cooked slowly. Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go. Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. Meanwhile, slash the fat side of the lamb all over with a sharp knife. Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven). As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy. When it's done you can pull the meat apart with two forks. Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy. The original recipe used a shoulder of lamb but I used a leg of lamb. Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker. Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. We've got more jamie oliver slow cooker recipes dishes, recipes and ideas than you can dream of! Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil … Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.

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