You can find the full recipe at Yummy Lummy. This is just a summary.
- Boneless rolled lamb shoulder roast
- Black whole peppercorns
- Red wine
- Worcestershire sauce
- Mint leaves
- White vinegar
- Caster sugar
- Frozen vegetables
- 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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