![]() Prep Time 5 minutes - perfect Cooking Temp High Cooking time 7-8 hours Serves 4 Ingredients 1kg lamb shoulder on the bone 3 sprigs of rosemary 1 red onion cut into wedges 2 tablespoons redcurrant jelly 250ml red wine 250ml lamb stock Salt Pepper Directions Put the lamb in the slow cooker with the rosemary on top and the onions around the side. Mix the jelly, stock, wine, salt and pepper. Bring to boil so the jelly melts and the pour over the lamb. Cook for 7-8 hours of until the meat is falling off the bone. Put the lamb on a serving plate with the onion, discard the rosemary and pour the remaining mixture into a gravy train to use. Serve with steamed green vegetables and your choice of carbs, I recommend butternut squash mash!
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