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Tuscan slow cooker lamb recipe
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Prep Time:
10 minutes
Cook Time:
560 minutes
Total Time:
570 minutes
Succulent slow-cooked leg of lamb with cherry tomatoes, cannellini beans, and zesty gremolata. Ready in just 10 minutes prep time, it's a perfect make-ahead freezer meal for cozy comfort food.
Ingredients:
  • 18.20 gm olive oil
  • 2.5kg lamb leg roast
  • 2 x 400g cans cherry tomatoes
  • 250ml (1 cup) Organic Chicken Liquid Stock
  • 180g packet Recipe Base Beef Ragu
  • 2 large fresh rosemary sprigs
  • 400g can cannellini beans, rinsed, drained
  • 1⁄250.00 ml finely chopped fresh continental parsley leaves
  • 1 lemon, rind finely grated
Instructions:
  • 1. In a large frying pan over medium-high heat, heat up the oil until shimmering. 2. Using a sharp knife, score the fat on top of the lamb diagonally. 3. Season the lamb generously and cook for about 8 minutes, turning occasionally, until it reaches a golden brown color.
  • Transfer half of the whole tomatoes to a bowl using a fork, then add the remaining tomatoes to a slow cooker. Pour in the stock, recipe base, and rosemary. Mix well before adding the lamb. Cover and cook on Low for 9 hours.
  • Combine cannellini beans and reserved cherry tomatoes in the slow cooker, stirring into the sauce until well mixed. Cover and set the slow cooker to Keep Warm for 10 minutes, or until heated through.
  • Prepare the gremolata by mixing the parsley and lemon zest in a bowl.
  • Transfer the succulent lamb and flavorful sauce into a spacious serving bowl. Add a generous sprinkle of zesty gremolata, season to perfection, and present for a delightful meal.

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