Lamb with Winter Roots – slow cooked

Slow cooked Lamb with Winter Root vegetables – perfect for a winter’s night dinner

Lamb with Winter Root Vegetables – Slow Cooked

Don’t you just love a meal made in one-pot? less dishes for a start….and you get a meal that is packed with deliciousness!


  • 500g diced lamb shoulder
  • 3 tbsp seasoned flour
  • 1 leek, white part only, finely sliced
  • 2 cloves garlic, coarsely chopped
  • 1 large carrot, peeled & diced
  • 1 large parsnip, peeled & diced
  • 1/2 swede, peeled and diced
  • 1/2 cup dry white wine
  • 2 cups beef or chicken stock

Roll diced lamb in the seasoned flour. Heat a large frying pan over a medium-high heat. Add a dash of oil and when hot, brown lamb on both sides. Transfer to the slow cooker.

Add all of the chopped vegetables, together with the wine and stock. Give a nice stir to combine all the ingredients.

Cook for 6-8 hours on high.

To Serve: Serve hot with Israeli couscous and steam green vegetables. Top with gremolata if you wish (adds a nice touch :))

Gremolata – 2 cloves garlic finely chopped, 1/2 cup finely chopped parsley and grated zest of 1-2 lemons mixed together.

Putting together a meal in the Slow Cooker is so easy, and at the end of the day, when you come through the door to the aroma of dinner cooked – you will wish you did this more often.

Invest in a slow-cooker and save yourself time, energy (and dishes) – it is so simple but packs a wonderful flavour.

Happy slow-cooking xx


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