Another slow cooker recipe.
Balsamic Tomato Lamb
1 leg of lamb, well trimmed of any fat
1/2 cup of semi dried tomatoes (97% fat free ones, from the deli)
3-4 cloves of garlic
1-2 tablespoons of balsamic glaze
Whizz up all the stuff except the lamb in the thermy until a rough paste is formed. You could add any fresh herbs like basil or parsley to the mix as well. Cut a few slits all over the lamb and then proceed to give it a good massage with the paste, poking as much paste into the holes as you can. Add about 1/2 cup of water to the bottom of your slow cooker. Add the lamb and all the paste. Cook until the lamb is falling off the bone ~ about 6-8 hours on low. The paste and water will combine with the lamb juices to make a delicious jus. Rest the lamb before carving and eating. Serve on top of some couscous with a spinach salad on the side. It also tastes great the next day with spinach, beetroot and tzatziki in a wrap.
