Today was one of those days when I needed dinner to be mostly ready by 7am …. hello Slow Cooker!
We are also part way through week 10 of my 12 week bulk meat shop, so there are quite a few ‘bones’ left to use – but determined as I am to cook decent food for non-outrageous prices… those bones got put to good use! The lamb off-cuts cost me about $5 (of course, you could use a much large piece of lamb too), the rosemary was from my garden and even the sauce was made from chillies from my garden – so this one turned out to be a very frugal, but delicious, lamb roast!!
- 1kg (roughly) lamb off-cuts/stewing bones
- 125ml sweet chilli sauce
- 1/3 cup red wine
- 2 tsp mince garlic
- 4 springs fresh rosemary
- 1/2 tsp pink salt flakes
Place the lamb in the bottom of the slow cooker.
Pour over the sauce, wine and garlic, and place in the rosemary.
Cover with lid and cook on low for 6-7 hours.
Remove bones from slow cooker and strip the meat from them.
Strain the juices from the bottom of the slow cooker and place them into a saucepan. Bring the juices to a gentle simmer and stir occasionally until the liquid has reduced by about 1/2 – took about 35 mins this time.
If you’d like to reduce the fat in your sauce, allow the liquid to cool – the fat will solidify on the top and then you can scoop it off before reheating and simmering.
Serve the meat with your favourite roast veggies and spoon the reduced sauce over the top.