Everyone loves a Sunday Roast – the ritual of sitting down to a Roast dinner on a Sunday lives on in many families. Roasts are also an economic way to feed a family and really quite a perfect meal for our digestion – slow cooked meat and its accompanying gravy from the juices is the perfect balanced way to eat and get the most out of the nutrition in our meat. The breakdown of all the collagen fibres in the meat that melts down in the juices is a perfect ratio of amino acids. Essentially the gravy helps you get the most out of the meat. Everyone loves Roast veggies and add some easy greens like peas and steamed broccoli and you will have bowls of great food in the fridge to inspire a week of good leftover eating.
Why cook a Roast in the Slow Cooker?
Using the Slow Cooker to cook a big piece of meat means the slow cooking process can break down the tougher fibres in the meat and over the long cooking time it will become melt in your mouth tender but also nice and crunchy on the outside.
Do not fear the meat drying out, the juices from the meat will keep it nice and moist and you will be surprised after eight hours just how much you will have in the bottom of the pan to make gravy.
Cooking your lamb in the slow cooker, means you can switch it on on Sunday morning knowing you will have a splendid Roast dinner waiting for you come night time, no matter what you get up to during the day.
Planning a bit further ahead again, buy your Lamb Leg at the end of the week so it can marinate in the slow cooker insert in your fridge Saturday night. Get it out of the fridge in the morning as you go about your breakfast, then brown it in the pan and into tee slow cooker to get cooking.
Another reason making your Roast Lamb in the Slow cooker – the oven will be freed up to cook the roast vegetables when dinner time is nearing so there is no juggling over timings of meat versus veggies and the consequent burning when you forgot to get them out in time.
It’s the most delicious way – I promise. You won’t look back.
Slow Cooker Roast Lamb
1.5kg-2.5kg lamb leg roast without a bone (this size fits best in a standard slow cooker)
a handful of fresh mint leaves
a handful of fresh rosemary
1 tsp garlic
salt and pepper
Optional – 1 cup of red wine or chicken stock
- Chop the mint and rosemary and combine it with the garlic and enough olive oil to make a runny paste.
- Trim some of the larger bits of fat of the lamb and undo it from any string casing. Rub the herb paste all over the lamb including all the nooks and crannies. Give it a good massage, it will thank you later! (If you can leave the lamb to marinate over night this would be even better.) Sprinkle the lamb all over with a decent amount of salt and pepper.
- Heat a large frying pan over medium heat, add the lamb and brown all all sides. Use tongs to hold the lamb up on its sides to get as much brown coverage as you can. The more browning, the more flavour you will have later.
- Transfer the lamb to your slow cooker insert and quickly deglaze the pan with a splash of red wine or stock until its reduced a bit and then pour into the slow cooker.
- Add a cup of red wine or chicken stock to the slow cooker, this is optional as the meat will still stay moist without extra liquid, but I think it adds greater flavour.
- Put on the lid and cook the lamb for 8 hours on the LOW setting on your slow cooker. A bit more wouldn’t hurt. Take out the lamb and cover it in aluminium foil to rest while you make the gravy.
- Pour the pan juices into a saucepan. Mix 2 Tablespoons of cornflour with a little cold water until dissolved and add to the saucepan. Bring to the boil, then turn the heat down and let the sauce thicken, stirring continuously.
- Serve with your Roast Veggies – I like to parboil mine then spread on a tray with olive oil until crunchy – peas and steamed greens.
- Make a quick shepherd’s pie with the meat and peas and topped with potato or sweet potato mash.
- Add roast lamb to pasta and a quick sauce you have in the cupboard or just some fresh tomatoes and basil.
- Add lamb to some stock with some veggies and rice noodles for a quick pho/noodle soup. Add fish sauce or sesame oil to finish for an Asian vibe.
- Make Lamb toasties with all the leftovers in the sandwich press.
- Cut out circle rounds and use the lamb and gravy and any small veggie pieces you have to make little Lamb Pasties.
- Use the lamb in your Buddha bowl, abundance bowl, bowl of goodness with some brown rice, roast veggies, spinach, rocket, lots of greens and a big glug of olive oil when you’re needing a some good simple food or in a bit of an autoimmune funk like me!
Of course you can change the flavours to your preference – a nice Spicy lamb rub might be a good alternative or a hearty sprinkling of some Dukkah and Smoked Paprika. Go for a Greek Roast Lamb using some Oregano and Preserved Lemons. This just a starting off point so go forth and experiment. Let me know your thoughts and whether you think it’s a winner. Enjoy!