Roast Lamb with rosemary butter & red wine sauce50510
The classic rosemary and garlic combination that compliments a roast lamb with a lush red wine sauce to pour over
Prep: 10 mins
Cook: 5 hrs
5 hrs 10 mins
1.5kg half leg lamb roast
1 tsp dried rosemary (you can use fresh if you have it)
1 heaped teaspoon of minced garlic
1/4 tsp each of salt and cracked black pepper
1.5 tbsp butter (softened)
1/2 cup red wine (Shiraz if you have it)
1 tbsp vegetable stock powder
1 tbsp tomato paste
3/4 cup hot water
1 tbsp cornflour to thicken
1Place lamb roast directly into bottom of slow cooker
2Combine butter, rosemary, garlic, salt and pepper and mix well to form the herbed butter
3Use a spoon to spread the butter over the top and sides of the lamb.
4Combine wine, stock, paste and water and stir well to mix.
5Pour this liquid into the bottom of your slow cooker around the lamb (but not down over the butter)
6Baste meat with cooking juices during cooking occasionally if you are around to do so.
7Cooked on HIGH for 5hrs in my 5L Breville Slow Cooker
8Just before serving I removed lamb from slow cooker then scooped out excess fat from top of the sauce in the slow cooker (lamb being very oily you will be able to scoop a lot out)
9Then I combined the cornflour with a spoonful of tap water and stirred through juices and placed the searing slow cooker on a stove top to reduce the liquids into a lush gravy for the lamb. If your slow cooker isn't a searing model just transfer sauces to a saucepan on stove to do this step
1If like me you don't regularly drink wine you can purchase an inexpensive bottle of Shiraz for around $5 and I was told it would keep for a long time in the cupboard to continue using in your cooking.