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Export 13 ingredients for grocery delivery
Step 1
Rinse the leg of lamb, then pat dry with paper towel.
Step 2
Generously salt and pepper inside and out of the lamb , then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
Step 3
Mix together minced garlic, rosemary, thyme and white pepper.
Step 4
Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. If time permits it’s best to let lamb marinate over-night so it permeates every inch of the lamb. Add about 1 cup wine or stock in the slow cooker, followed by onions, bay leaf and celery.
Step 5
Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat. Alternatively, you can roast in the oven . Check notes for cooking times
Step 6
Pour Lamb stock in a bowl to cool down.
Step 7
Heat a saucepan or skillet with butter over a medium-high heat.
Step 8
Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
Step 9
Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
Step 10
Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down
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