Deliciously Simple Braised Lamb

Cooking a joint of lamb in the slow cooker makes it wonderfully tender and provides an almost instant gravy.

Hands-on time 20min, plus resting. Cooking time about 9½hr. Serves 6 Half leg of lamb, about 1kg (2lb 3½oz) 2 garlic cloves, sliced Small handful rosemary sprigs 150ml (5fl oz) red wine 200ml (7fl oz) lamb or chicken stock 2tbsp cornflour 1tsp redcurrant jelly Dash of gravy browning, optional

1 Use a small sharp knife to make small incisions all over the lamb; push a slice of garlic and a small sprig of rosemary into each cut. Season lamb all over and put into the slow cooker. Pour in wine and stock. Cover and cook on low for 4hr.

2 Working quickly, uncover and turn the lamb joint over, then re-cover with the lid (don’t leave the lid up for long as heat will rapidly escape). Cook for a further 4-5hr, until tender.

3 Transfer lamb to a warm plate, cover tightly with foil and leave to rest in a warm place while you make the gravy. Turn slow cooker setting to high. In a small bowl, mix the cornflour with a splash of the cooking liquid to a smooth paste, then whisk into the slow cooker, followed by the redcurrant jelly and gravy browning, if using. Leave to simmer, uncovered, for 30min while the lamb rests. Check seasoning.

4 Slice lamb and serve with the gravy and your favourite vegetables.

PER SERVING 354cals, 33g protein, 21g fat (9g saturates), 5g carbs

(1g total sugars), 0g fibre

GET AHEAD Cook lamb a day ahead. Cool in its liquid, cover and chill. To serve, empty into a large pan, cover with a lid and reheat gently until piping hot (about 30-40min). Make gravy in slow cooker or the pan, cooking for less time.