Rioja and lamb… food heaven!

This is my favourite Lorraine Pascale recipe, from her book ‘Home Cooking Made Easy’… and it is easy! Plus it tastes delicious!

We tend to buy a joint of lamb as it’s more readily available at our local store, and we pop it in the slow cooker. The first time we let the lamb cook until it slid off the bone, but tonight we carved it after 3 and a half hours and added it back to the sauce to reduce over the hob. I think we definitely preferred tonight’s take!

Served with the not so healthy buttery mash it’s a great dish to ease you into Autumn. And don’t forget to finish off that bottle of Rioja!


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