Greek Roast Lamb Slow Cooker

Dishware, Food, Tableware, Stemware, Serveware, Cutlery, Drinkware, Fork, Kitchen utensil, Dessert wine,

Cooking Notes: Plus resting

Makes: 6

Prep Time: 0 hours 20 mins

Cook Time: 3 hours 40 mins

Total Time: 4 hours 0 mins

For the stuffing

25 g (1oz) butter

1 large onion, finely chopped

225 g (8oz) long grain rice (not easy-cook)

500 ml (17fl oz) hot vegetable stock

125 g (4oz) each pistachios and dried apricots

200 g (7oz) feta, diced

50 g (2oz) Parmesan, grated

1 medium egg, beaten

For the lamb

1 1/2 kg (3¼lb) boneless leg of lamb

250 ml (9fl oz) white wine or water

2 tbsp. plain flour

600 ml (1 pint) hot lamb stock

1 tsp. redcurrant jelly

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

To make the stuffing, melt the butter in a large pan and gently fry the onion for 15min until sof-tened. Stir in the rice and cook for 1min. Add the stock, cover and bring to the boil, then reduce the heat and simmer for 10min. Leave to stand for 10min, then spread out on a baking sheet to cool quickly.
Once cooled, put into a bowl. Stir in the pistachios, dried apricots and both cheeses. Stir the egg into the stuffing mixture to bind it together.
Preheat the oven to 170ºC (150ºC fan) mark 3. Unroll the lamb on a chopping board and flatten it out. Season the meat, then spoon a third of the stuffing mixture down the centre (see cook's tip, below). Roll up and secure with string.
Put the lamb seam-side down in a roasting tin just large enough to hold it. Add half the white wine or the water and roast for 3hr, adding more of the wine or water halfway through cooking.
Take the lamb out of the oven and allow to rest for at least 15min, loosely covered in foil, in a warm place. Spoon off all but 1tbsp fat, reserving the pan juices. Put the pan over a medium heat and sprinkle over the flour. Stir into the fat, and cook for 1min. Gradually add the stock, stirring all the time, and bring to the boil. Simmer for 10min. Stir in the redcurrant jelly, check the seasoning, adjusting if necessary, then strain into a warmed jug.
Slice the lamb and serve with the gravy.

Per Serving:

Calories: 685
Total carbs: 48 g
Sugars: 29 g
Total fat: 20 g
Saturated fat: 13 g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io