low-calorie cooking oil spray
875 g (14 lb) leg of lamb on the bone
1 leek, thickly sliced, white and green parts kept separate
2 teaspoons plain flour
450 ml (4 pint) lamb stock
1 tablespoon redcurrant jelly
15 g (2 oz) mint leaves, chopped, plus extra to garnish
200 g (7 oz) celeriac, cut into 2 cm (4 inch) cubes
200 g (7 oz) swede, cut into 2 cm (4 inch) cubes
300 g (10 oz) baby Chantenay carrots, halved lengthways
salt and pepper


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot
2.Season the lamb and seal in the hot pan for 5-10 minutes, turning, until browned on all sides. Transfer to the slow cooker pot.
3.Add the white leek slices to the frying pan with a little extra low-calorie cooking oil spray, cook for 2-3 minutes, then sprinkle in the flour and stir well. Add the stock, redcurrant jelly and mint, then bring to the boil, stirring.
4.Arrange the celeriac, swede and carrots around the lamb, then pour over the leeks and stock.
5.Cover and cook on high for 5-6 hours until the lamb starts to fall off the bone and the vegetables are tender, adding the reserved green leek slices for the last 15 minutes of cooking.
6.Serve the lamb in shallow bowls with the hot vegetables and stock, garnished with extra mint.
7.If you prefer a thicker sauce, drain the stock into a small saucepan and boil rapidly to reduce by half.
8.FOR LAMB POT ROAST WITH FLAGEOLET BEANS, follow the recipe above, adding a 400 g (13 oz) can flageolet beans, drained, 2 rosemary sprigs and 2 finely chopped garlic cloves instead of the mint, swede and celeriac.

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