Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy

So, I’m slowly recovering from the #ManFlu and I thought a slowly cooked lump of lamb would be ideal.

Ingredients

• Boneless lamb leg
• Celery
• Carrot
• Onion
• Beef stock
• Red wine
• Butter
• Cream
• Kale
• Peas
• Corn
• Cherry tomatoes

Instructions

• Dice the celery, carrot, and onion.
• Sear the lamb in the Fast Slow Cooker.
• Add the celery, carrot, and onion to the cooking vessel.
• Add a cup of red wine and a cup of beef stock.
• Put the lid on the Fast Slow cooker and turn it on for 6 hours.
• After 6 hours, remove the meat and strain the juices.
• Put the juices into a saucepan and reduce.
• Add some butter and then some cream to make rich gravy.
• In the frying pan add some frozen peas and corn plus some cherry tomatoes and green kale.
• Sauté until the kale is soft.
• Serve on a dinner plate.

I ate the meat with chopsticks 🥢 in support of Chinese Australians who are having a rough time because some ignorant people don’t understand the biology of SARS-CoV-2 infection and that you won’t get COVID-19 by eating in a Chinese restaurant.