Lamb is the perfect joint of meat to have for your Easter lunch, and this slow cooker version is perfect. Not only does it come out delicious and tender, you can also make a gorgeous gravy out of its juices, AND it saves space in the oven.

Ingredients
Half leg of lamb, about 1kg (2lb 31/2oz)
2 garlic cloves, sliced
Small handful fresh rosemary sprigs
150 ml (5 fl oz (¼ pint)) red wine
200 ml (7 fl oz (⅓ pint)) lamb or chicken stock
2 tbsp. cornflour
1 tsp. redcurrant jelly

Directions
1. Make small incisions all over the lamb, and press a slice of garlic and a small sprig of rosemary into the cuts. Season the lamb well all over. Place the lamb in the slow cooker pot. Pour in the wine and stock. Cook on low for 8-10 hours until tender. Halfway through the cooking time, quickly open the pot, turn the lamb joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).

2. When ready, transfer the lamb to a plate, cover tightly with foil and leave to rest for 30min. Meanwhile, to thicken the gravy, switch the slow cooker to the high setting. In a small bowl or cup mix the cornflour with a splash of cold water, stir to dissolve and pour into the gravy. Stir in the redcurrant jelly. Leave to simmer (without the lid on) while the lamb rests, then adjust the seasoning to taste. Slice the lamb and serve with roast potatoes, green vegetables and the gravy.

Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC

View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi