Seriously! This dish is a must!!!
Slow cooked lamb coated in butter, rosemary, thyme and garlic, with mushrooms, onion, courgette and carrots.
Ingredients – 1 shoulder of lamb, 3 garlic cloves, lots of rosemary and thyme, 40g butter, 8 mushrooms, 5 carrots, 2 medium onions, 1 courgette, 2 vegetable stock cube, 1 beef stock cube, 2 tbsp plain flour.
To make – Place the lamb into the slow cooker. Rub the butter into the lamb shoulder. Crush the garlic and rub it into the lamb. Add rosemary and thyme.
Peel and wash the carrots, chop and add to the lamb. Wash and chop the remaining vegetables and add to the pot of lamb. Crumble 2 vegetable stock cubes into the pot. Pour boiling water of the dish until the lamb is covered. Place the lid on top and cook for 6-8 hours or until the lamb is falling off the bone.
For the gravy…..
Remove the lamb and vegetables from the pot and transfer into an oven proof dish.
Transfer the liquid from the slow cooker pot into a pan and heat on the hob. Add the flour and 1 beef stock cube. Stir until thickened. Add more flour if necessary, depending on how thick you like your gravy!
Serve with a baked potato, broccoli, peas and Yorkshire pudding – absolutely delicious!!