Slow-cooked Lamb

Sometimes I forget how easy these slow-cook meals really are. And they’re perfect for those cooler months. I made this mainly for the little one as he needed some more red meat in his diet and I was getting bored of the typical puréed steak with vegetables. Turns out, this is also one for the whole family as my husband and I enjoyed it for dinner that night too! If you can get the lamb on special it’s a pretty economical dish too – 1.5kgs is about half a lamb leg roast.

We served this with steamed green beans for us adults, as I like mine rather crunchy, but you could add in all your vegetables and be done with it. There’s not a lot of browning of vegetables and sautéing sauces prior to putting it in the slow cook. For me, this takes away the whole purpose of using one – it’s supposed to be easy!

Our slow cooker is a bit old and can’t be that good as I find when I cook on high for 4 – 5 hours, the meat never falls apart like it should. So I end up doing it for 9 hours on high; but I’m sure you guys have one that works properly!

This is a pretty versatile dish; we “pulled” or shredded some of the lamb using two forks and served it over some couscous I had lying around, then mashed in the carrots and kumara – it was a serious winner. Or you could serve as is. For little grubs I would puree the whole lot. This is suitable for freezing too.

Ingredients:

  • 1.5kg lamb leg roast, bone in
  • 4 sprigs of rosemary
  • Olive oil
  • 6 cloves of garlic
  • 2 medium kumara (or a mixture of kumara and potato)
  • 2 carrots
  • ½ cup of beef stock (reduced salt)

Method:

  • Cut up potato/kumara and carrots in to chunky cubes and place in the bottom of your slow cooker
  • Crush 3 cloves of garlic and finely chop up ½ your rosemary. Swirl some olive oil over your kumara and carrots and mix in the rosemary and garlic
  • Pour the stock over the vegetables
  • Heat up some oil in a fry pan and brown the lamb all over. Place in the slow cooker, on top of the vegetables. Rub the remaining crushed garlic and chopped rosemary in to the lamb.
  • Cook on high for 4 – 5 hours or on low for 9 – 10 hours.

 

 

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