very scrumptious, mouth-wateringly moist lamb and mash. yum!

Ingredients

Lamb (shank or rack, gravy is enough for up to 7 pieces)

Gravy:
1 cup red wine
1 cup black stout (forgo this if you dont want it too alcoholic-y? lol)
2 cups apricot nectar
handful of dried rosemary (if its fresh, use a couple of sprigs)
sliced garlic (as much as you want, adjust according to taste)
salt & black pepper to taste

Method

1. brown all sides of the lamb in a pan. don't add any oil/butter, its natural fats will do the job

2. add all the gravy ingredients in a slowcooker (on high), add in browned lamb.

3. cook in slow cooker for 4 hours (or longer, for this dish, the longer you cook it the better it gets)

4. transfer lamb and gravy into a baking dish/pan, bake uncovered (ensure that most of lamb is immersed in gravy) for 2hrs at least.

Mashed Potatoes
peel potatos, boil, mash, add in salt and pepper, some butter and a dash of milk for extra creaminess!

serve lamb on top of mashed potatoes with a generous amount of gravy

if you prefer thicker gravy, you can thicken it with a bit of corn flour!

i made this for lunch, and i popped the left over lamb in the oven (low heat, abt 100C) till ard 8pm at night (that was an additional 5 hrs in the oven) and it was even better! just be sure that the lamb doesnt get burnt by turning the exposed areas from time to time. but the gravy should be enough to cover it almost totallly!

you'll most definitely enjoy this dish girls!