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