Spring Slow-cooker Lamb Recipe

Spring Slow-cooker Lamb Recipe

Preparation time: 30 minutes

Cooking time: 8-10 hours

Ingredients:

500g Diced Lamb (we used chump)

1 onion (chopped)

1 tin of plum tomatoes

2-4 garlic cloves (crushed)

2 tbsp plain flour

500ml chicken stock

Squidge of tomato puree

4-6 sprigs of fresh rosemary (essential – the dried stuff just doesn’t cut it)!

Ground Black Pepper

6 rashers of bacon (optional)

Method:

1. Heat the oil on a medium-high heat in a large frying pan and add the lamb, stirring until it’s evenly browned
2. Remove the lamb with a slotted spoon and pop it in the bowl of the slow cooker
3. Add the bacon (if using), onion and garlic to the pan and cook for several minutes until the onion is soft
4. Stir in the flour  and add the stock, plum tomatoes, tomato puree, rosemary and ground black pepper and bring to the boil
5. Pour the mixture over the meat, pop the lid on and cook on low for 8-10 hours

This is yummy served with pasta, noodles or rice with a helping of veggies.

This recipe served 2 adults and a preschooler for dinner with enough left over for the preschooler’s meal which we served as a jacket potato filling.

 

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