Directions
1Place the lamb in the slow cooker and add diced onion, garlic, wine, mint, rosemary and tomatoes. Combine french onion soup mix and tablespoon of beef stock powder in a cup of water and add over lamb.
2
3Cook on high for 1 hour and 4 hours on low before adding to the oven for half hour to brown the lamb a little.
4
5At the end I used 4 tablespoons of gravy powder to 2 cups of stock and made a beautiful gravy for the lamb.
Submitted by Kelly Hicks
6 Reviews
Paulene @ Slow Cooker Central
May 20, 2020
It will still be ok just not have the browning stage. If skipping this I’d just give it an extra 45-60mins in the slow cooking 🙂
Sue
May 19, 2020
What happens when you don’t have an oven to finish it off?, as I don’t have one. Is there another way to finish it off?
Paulene @ Slow Cooker Central
March 30, 2020
This isn’t my recipe but I’d use high heat 180-200+ and just keep an eye on it and remove as soon as browned so as not to dry it out
Damien Donovan.
March 29, 2020
Hi, what temperature do you have the oven on for the last half hour to brown it off.
Thanks.
margaret watkins
January 30, 2017
totally to die for and will do again
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Karren
July 19, 2020
Amazing, I cooked it for my family and my father in law raved over it.
This is now my go to recipe.
Can you also suggest how I could use the left over marinade/sauce.