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This tender and succulent lamb with red wine sauce might be the most elegant dinner you can make in your slow cooker. Easy, convenient and so delicious.
Sunday roast is a British tradition I adore. A big and delicious meal at the end of the week, which brings the whole family together.
Unfortunately, I cook all week long for my family and for my job. So when Sunday rolls around I don’t want to see my kitchen.
This This is an affiliate link.slow cooker recipe, which requires as little effort as possible, is the perfect solution for my dilemma and for the rest of you! Even better when you can delegate someone else to be in charge of the Sunday dinner.
Slow Cooker Leg of Lamb
There are two ways to cook lamb and both are brilliant. One is when a leg of lamb is roasted at high temperature until it’s just pink inside, which is pretty similar to roasting a good quality beef joint.
You can also roast it low and slow until it’s tender and juicy and practically falling apart. I love the results of this method so much, especially in the winter. To me it’s the epitome of comfort food.
To make things simpler, I used my slow cooker to achieve the same results while eliminating most of the fuss. I cooked my bone-in leg of lamb in a red wine sauce with added onions, garlic, carrots and herbs for succulent tender meat with loads of flavour.
Red Wine Lamb Sauce
Roast lamb is often served with mint sauce because it balances out the rich flavour of the meat and adds a boost of freshness. While this is a classic combo, mint sauce is not the only good pairing.
Red wine sauce is another brilliant partner. It does the same balancing job through the acidity and deep fruity notes that red wine is known for.
If you are a fan of the famous Beef Bourguignon (aka beef in red wine) you will love this lamb recipe as well.
I also added the famous veg trio of onion, carrot and garlic for a mix of sweet and savoury flavours. They truly enrich the taste of the red wine sauce.
The best thing is you don’t need to lift a finger to make this sauce. Your slow cooker does all the hard work.
Simply add a tablespoon of corn starch (cornflour in the UK) to the juices at the bottom of the slow cooker at the very end. Then allow them to simmer and thicken.
Recipe Tips and Notes
This recipe is very simple and mostly is done in your crock pot. However, there are few things you need to do for maximum flavour.
First of all, brown the meat for deeper, richer taste before slow cooking it. I used a half leg of lamb but you can also use bone-in or boneless lamb shoulder.
Add diced onion, carrots and sliced onion for a more complex taste.
I also added thyme and a touch of tomato paste. But rosemary is just as good here.
Finally, don’t skip adding bay leaves. They are my secret weapon when it comes to soups and stews. However, make sure your This is an affiliate link.bay leaves are still fragrant. If not, replace them ASAP!
You can always use beef joint instead of lamb if that is your preference. Any inexpensive tough cuts like brisket or shin of beef will be brilliant when cooked in a This is an affiliate link.slow cooker.
Serving suggestions
Slow-cooked lamb can be a wide range of sides, but you will definitely want something to soak up all that delicious gravy. As you can see in the photos, I’ve placed the pulled lamb on top of a bed of mashed potatoes.
Complete the meal with some lovely vegetables to add a bit of freshness and colour. I would vote for roasted Tenderstem broccoli, but there are a lot of other options that will work just as well.
Storage and leftovers
Leftover lamb can be kept for 3 days in a refrigerator or 2 months in a freezer. Reheat either in a microwave or by returning to the oven, covered and with a bit of broth to keep it from drying out. The oven should be preheated to 150C/300F.
Leftovers could be used in all sorts of different ways, including placing in a sandwich, a pita or in wraps with a bit of tzatziki. I also love to add it as the protein in a salad!
Pat the leg of lamb dry with paper towel, then season generously with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan and brown the lamb all over. Transfer to a slow cooker.
To the same pan, add the chopped onion and diced carrot, cook for 5 minutes over low heat, then add the sliced garlic and cook briefly for a few seconds to avoid burning, then deglaze with the red wine and scrape the bottom of the pan to release the burnt bits into the sauce. Add the beef stock, the tomato paste and the thyme, stir to combine and take off the heat.
Pour the mixture over the lamb together with the bay leaves and cook on LOW for 8 hours or on High for 6 hours.
Remove the meat from the slow cooker and keep warm. Add the cornstarch to the pan juice and simmer until thickened. Gently pull the lamb apart with two forks into large chunks before serving with the red wine sauce.
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
Made this for Christmas Eve dinner and had a great flavor. Day before cooking I did a spiced dry rub on the lamb and let it marinate overnight before cooking it on Christmas Eve. I did add two more cloves of garlic, oyster mushrooms and a can of crushed fire roasted tomatoes. Had leftover on Christmas Day and still had amazing flavor . Husband loved it.
i love the sound of your recipes and am about to try slow cooked lamb.
i would definately love to make up a recipe book with them
Made this for Christmas Eve dinner and had a great flavor. Day before cooking I did a spiced dry rub on the lamb and let it marinate overnight before cooking it on Christmas Eve. I did add two more cloves of garlic, oyster mushrooms and a can of crushed fire roasted tomatoes. Had leftover on Christmas Day and still had amazing flavor . Husband loved it.