Lamb is a classic Easter centrepiece, but it doesn’t have to break the bank. A slow cooker helps cheaper cuts turn beautifully tender, while stretching the meat across several portions. With a few store-cupboard ingredients and some seasonal veg, you can make a proper Easter dinner for the family without overspending.
Recipe Credit: Sarah Cook, BBC
Ingredients (Serves 5–6)
- 1–1.3kg lamb leg or shoulder (whichever is cheapest)
- 1–2 onions, cut into wedges
- 2 small carrots
- 3 garlic cloves, sliced
- 1 tbsp oil
- 600ml stock (lamb, beef or vegetable)
- 2 rosemary or thyme sprigs (or fresh if you have it)
- 2 tbsp redcurrant jelly
- 204 tbsp cornflour
- Salt and pepper
To serve (budget sides):
- Potatoes for mash or roasties
- Carrots or frozen green veg
- Mint sauce
Method
- Mix garlic, rosemary, oil, 1 tsp of salt and black pepper together and run over lamb.
- Brown the lamb (optional but tasty): Heat the oil in a frying pan and brown the lamb on all sides for a few minutes.
- Place onion and carrot in even layer on the base of slow cooker. Sit the lamb on top and pour over the stock and jelly and cover with the lid.
- Cook low and slow: Put the lid on and cook on low for around 7–8 hours until the meat is soft and easy to pull apart.
- Make a quick gravy: Pour the cooking liquid into a saucepan and simmer until slightly thickened. Mix 1 tbsp of the liquid into 2 tbsp of cornflour in a small bowl and then whisk back into the rest of the liquid. Simmer over medium heat until thickened.
- Garnish the lamb with the remaining rosemary and then serve withgravy, jelly and mint sauce
💡 Budget tip
Leftover lamb is gold. Use it the next day in sandwiches, shepherd’s pie or a quick lamb curry, turning one roast into several meals.
