Slow cooker rolled boneless lamb shoulder with green vegetables

You can find the full recipe at Yummy Lummy. This is just a summary.

Ingredients

• Boneless rolled lamb shoulder roast
• Garlic
• Rosemary
• Thyme
• Black whole peppercorns
• Leeks
• Red wine
• Worcestershire sauce

• Butter
• Flour

• Mint leaves
• White vinegar
• Caster sugar
• Water

• Frozen vegetables

Instructions

• Slice a leek and sauté in the fast slow cooker with some cooking oil
• Put thyme leaves and rosemary leaves into a food processor along with some garlic and black whole peppercorns.
• Blend the thyme, rosemary, garlic, and peppercorns.
• Unwrap the lamb from the environmentally unfriendly plastic wrapping.
• Put the thyme, rosemary, garlic, and peppercorns on a cutting board and the roll the lamb over the thyme, rosemary, garlic, and peppercorns.
• Add the rosemary and thyme stalks to the leeks and lower the coated lamb into the cooking vessel of the fast slow cooker.
• Pour in a cup of red wine, about ¼ cup of Worcestershire sauce, and ½ cup of water.
• Seal the lid of the fast slow cooker and cook for 6 hours.
• After the lamb has cooked remove the meat from the cooking vessel and place it into a small baking dish and cover with aluminium foil and put it into a toaster oven at a very low heat to keep the meat warm.
• Pour the cooking juices into a metal mixing bowl through a sieve.
• Discard the suspended solids and put the filtrate into a saucepan and simmer the liquid to reduce it.
• Make a roux with some butter and flour and thicken the filtrate into a gravy with the roux by adding it a bit at a time to the reduced filtrate.
• Keep the gravy in a jug.

• In a non-stick skillet lubricated with some Queensland nut oil – yes, I know it sounds ridiculous, but I use oil in my non-stick cookware – add the frozen vegetables and sauté until soft enough to eat but not too soft.

• In a small saucepan bring some water to a boil and add some caster sugar and vinegar until the sugar has dissolved.
• Add in mint leaves and simmer until a mint sauce tastes good.

• Slice the lamb with a sharp Dick knife and set aside a portion for tea and put the rest into a container and refrigerate.

• Lay the slices of lamb onto a dinner plate.
• Add the cooked vegetables next to the lamb.
• With a spoon add some gravy to the meat.
• Serve and eat with the mint sauce.

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