Geoff's leg of lamb pot roast, mediterranean style (which he made today
)
1 leg of lamb, about 1 1/2-2lb. Good quality.
1 red onion, peeled and quartered
4 cloves of garlic, peeled, whole
1 small handful of each of fresh rosemary, thyme and basil
1/4pt/200 ml (ish) of good quality red wine
some gravy thickening powder
a little olive oil
Get olive oil smoking hot in a large frying pan
fry lamb on all sides for about 2 mins each until a little crispy and starting to cook
chuck in the onion at the start too so it kinda brows and starts frying
put lamb in a crockpot/slow cooker along with the garlic, fresh herbs and onions
take heat off frying pan
chuck in wine, scrape away until wine has picked up any juices (known as deglazing the pan)
tip wine and juices over lamb in the slow cooker
cook on high (remember, this is a slow cooker/crock pot, so it's still a low heat) for about 4 or 5 hours
strain wine/juices out of crockpot into frying pan, add a little water and gravy thickening powder and bring to boil, stirring until it thickens, use as gravy (taste it, might need more water etc)
serve lamb, carved with mashed potatoes, veggies and the very delicious gravy
tip : save 1/2 the lamb, and use it a couple of days later to make a decent curry (especially a bhuna or balti.. at least that's my plan!)
Enjoy!
