Saturday lunch with friends was a great excuse to try this delicious slow cooked leg of lamb with peanut sauce, courtesy of New Zealand slow cooker guru Joan Bishop.
What:
Marinade:
2 cloves garlic
2 tbsp brown sugar
1 tsp ground coriander
2 tbsp soy sauce
1/2 tsp chopped chilli
grated zest of 1 lemon
4 tbsp lemon juice
How:
Paint all surfaces of the leg of lamb with the mixture using a pastry brush and pop it in the slow cooker, drizzling the remaining mixture over the top. Cook on low for 7-8 hours, or high for 3.5-4 hours.
30 minutes before the end of cooking time, mix 1 tbsp lemon juice with 1 tbsp with cornflour, and stir into the juices in the bottom of the slow cooker, along with 1/3 cup of crunchy peanut butter. Turn the heat to high and half an hour later... truly melt-in-the-mouth lamb, with an amazing peanut sauce! Safe to say we had NO leftovers!