|Just going into the slow cooker|
1 breast roll per person (more than enough)
Glass of white wine or water
1 bay leaf
Place the breast rolls end up in a slow cooker. If you've got the time or the inclination, you could brown the outside of the rolls in a frying pan before putting them in the slow cooker. Add a glass of liquid of your choice, put the lid of the slow cooker on and cook on High for 6-8 hours.
At the end of the cooking time, pour off the cooking juices and separate off the fat. You can either use this as a gravy as it is, or thicken it in a sauce pan with a heaped teaspoon of cornflour mixed with a 2 teaspoons of water. A teaspoon of redcurrant jelly would go nicely in the gravy if you have it.
As the cupboards were running a little bare from all our entertaining, we had this with large grain bulgur wheat and frozen peas.
The lamb leftovers destined to be turned into a Mediterranean Lamb and Bean Stew, and the bulgur wheat & peas have just been put into a Moroccan Tomato Soup for my lunch for the next two days.