Make a Sunday lunch with a difference thanks to this delicious slow-cooked lamb recipe which makes the meat juicer, tender and full of flavour. Cooked with shallots, turnips, carrots, peas and leeks, there’s no need to make anything extra as this is a filling dinner that is sure to become a frim family favourite. Throw everything into the slow cooker in the morning to simmer gently throughout the day and you’ll have a comfort food meal in minutes when you’re ready to eat in the evening.
- 1tbsp vegetable oil
- 500g lean leg of lamb, cut into large chunks
- 4-6 shallots, peeled and halved if large
- 2-4 small turnips, peeled and halved
- 500g or 12 small new potatoes, whole or halved
- 200g Chantenay carrots
- 2 leeks, trimmed and cut into thick slices
- 600ml hot lamb or chicken stock
- About 1tbsp thickening granules
- 200g frozen peas
- Handful of freshly chopped mint and whole mint leaves, to garnish
Preheat the slow-cook pot or set the oven to 150°C/302°F/Gas Mark 2. Heat the oil in a large pan or flameproof casserole, then brown the meat over a high heat for a few minutes on each side. Add the shallots, turnips, potatoes, carrots and leeks.
Pour the stock over, cover and cook on Auto in the pot for 6-8 hours or in a casserole in the oven for 2¾ hours.
Stir in the thickening granules until dissolved and the sauce is thickened. Add the peas, season with salt and pepper and leave for 10 minutes to heat through. Stir in chopped mint and garnish with a few mint leaves just before serving.
Top tip for making Slow-cooked spring lamb stew
There are a number of variations for this dish- broad beans with or instead of the peas, white beans in place of the potatoes, or fresh or dried oregano or rosemary rather than mint.