Medio costillar de cordero en olla de cocción lenta

Ingredientes

• 800 gram Half Leg of lamb
• 2 tbsp Olive Oil
• Salt & Black Pepper
• 2 Carrots
• 1 Onion
• 4 cloves Garlic
• 1 Lamb Stock Pot (Or Beef)
• 300 ml Boiling Water
• 1 tbsp Mint Sauce (add to the stock)
• Sprinkle Dried Rosemary
• All the remaining liquid from the slow cooker
• Boiling Water
• 2 tbsp Cornflour
• 1 Splash Browning

Preparación

1. 1

   Dry: Remove 800 gram Half Leg of lamb from the packaging and pat dry with a kitchen paper towel.

2. 2

   Season: Rub lamb with 2 tbsp Olive Oil and season all over with Salt & Black Pepper.

3. 3

   Sear the lamb in a lage pan on all sides until just browned.

4. 4

   Vegetables: Chop 2 Carrots into batons and 1 Onion into chunky rings. Place onions in the middle of the slow cooker pot and the carrots around the outside. Peel the 4 cloves Garlic and add to the pot whole.

5. 5

   Lamb: Place the lamb on top of the vegetables in the slow cooker.

6. 6

   Mint: Mix the 1 Lamb Stock Pot with 300 ml Boiling WaterOptional- Stir in 1 tbsp Mint Sauce with the stock for minted lamb flavour.

7. 7

   Stock: Pour the stock around the sides, but not over the lamb leg joint.

8. 8

   Rosemary: Optional* Sprinkle Dried Rosemary over lamb for extra flavour.

9. 9

   Lid: Place lid on.*Do not remove the lid at any point during cooking*For tender fall off the bone meat cook on low setting.

10. 10

    COOKING TIMESHalf Leg of Lamb 600g - 1.2kg (1.3lb - 2.6lb)Low for 7 hoursWhole Leg of Lamb 1.3kg - 3kg (2.7lb-6.6lb)Low for 8 hours

11. 11

    Remove: After its had its full cooking time, remove lamb from the slow cooker.

12. 12

    Crisp: Optional* If a more crispy skin is wanted, place on a baking tray and you can cook the leg of lamb in the oven uncovered for an additional 20 minutes at 180°c fan/ 200°c

13. 13

    Rest: Cover the lamb joint loosely with foil and allow it to rest for at least 30 minutes to let the juices settle before carving or pulling the meat apart.Enough time to cook your side dishes and make the gravy.

14. 14

    --- Gravy ---

15. 15

    Carrots: Remove carrots and cover them to keep warm; these can be used with the roast dinner. They are soft but full of flavour!

16. 16

    Sieve: Pour All the remaining liquid from the slow cooker through a sieve into a saucepan to remove onions and garlic.

17. 17

    Fat: Optional* Spoon excess fat off the top.

18. 18

    Thicken: Mix 2 tbsp Cornflour with an equal amount of cold water until lump free. Add to the stock whilst stirring with a whisk.

19. 19

    Browning: Optional* Add 1 Splash Browning for a richer colour

20. 20

    Boil: Bring to a boil while whisking, lower the heat, then add extra Boiling Water until the gravy is at your desired thickness.

21. 21

    --- Serving ---

22. 22

    Fork: Once the lamb has rested for at least 30 minutes, you can pull it apart with two forks.

23. 23

    Serve with all the sides and pour the gravy over the top. Enjoy!