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- Dish type
- Main course
- Stew and casserole
Cooked in the slow cooker. This is lush.
244 people made this
- 300 to 400g baby new potatoes
- 6 to 8 carrots
- salt and pepper seasoning mix
- 1 small boneless lamb shoulder
- 2 lamb stock cubes
- 3 tablespoons mint sauce
MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min
- Warm slow cooker by switching on high.
- Rinse new potatoes but don't bother peeling and cut in half then half again and layer at bottom of slow cooker.
- Rinse and peel carrots and slice into small slices, not too thick. Layer carrots on top of potatoes, I season at this point with my salt and pepper seasoning mix which has crushed chillies, just a tablespoon sprinkled on top of potatoes and carrots.
- Next layer the lamb shoulder on top of the veg. I tend to roll it out of the shape it's in when I buy it and layer it flatish.
- Dissolve 2 lamb stock cubes in 400ml boiling water and stir in the mint sauce and pour in the slow cooker.
- Cook on high for 3 to 4 hours or low for 6 to 8 hours.
If needed, thicken with a bit of cornflour at the very end while it's simmering. Serve in a giant Yorkie. Lovely!!!
Reviews & ratingsAverage global rating:(22)
Reviews in English (22)
This was gorgeous, went down a treat In our house-24 Aug 2014
A truly special day in my house...everybody loved this meal (very rare occurrence)It was so simple to make and is a one pot meal, my favourite kind.I will admit I halved the mint sauce (I'm not a fan), added some shallots quartered, a teaspoon of garlic and some rosemary.-01 Apr 2013
Wow, absolutely lovely, 6 hours made the lamb just fall apart, simply the best lamb I have had, served with homemade Yorkshire pud, the pot was emptied. Only change for next time will be slightly less mint as it was strong-30 Jul 2013
For the casserole
- 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes
- 2 tbsp plain white flour, seasoned
- 1 tbsp olive oil
- 25g/1oz butter
- 1 tbsp tomato puree
- 300ml/½ pint red wine
- 300ml/½ pint chicken and beef stock
- leaves from 1 sprig of fresh rosemary, finely chopped
- 1 garlic clove, crushed
- 1 carrot, cut into 1cm/½in dice
- 1 onion, cut into 1cm/½in dice
- 2 celery sticks, cut into 1cm/½in dice
- freshly ground black pepper
For the potato stacks
- 4 large Maris Piper potatoes
- 75ml/2½fl oz fruity olive oil, plus extra for greasing
- 2 tbsp roughly chopped fresh rosemary
- 1 tbsp roughly chopped fresh thyme
- freshly ground black pepper
For the braised red cabbage
- 50g/2oz butter
- 750g/1lb 10oz red cabbage, cored and thinly sliced
- 2 tbsp redcurrant jelly
- 3 tbsp red wine vinegar or sherry vinegar
- 1 orange, finely grated zest and juice
- 250ml/9fl oz ruby port
- freshly ground black pepper
- 85g/3oz raisins
Easy to prepare
I managed to prepare this slow cooker lamb stew, sling it in the slow cooker, then get on with my work on a day I was working from home and had loads to do.
As there is no complicated prep to do it doesn’t take long at all to prepare the vegetables, fry off the lamb (this ensures you get a great flavour and seals the fat into the meat) and pop it in the crockpot.
If you need to leave early for work, you can even prepare the veg the night before and leave them in a tub in the fridge, to save on time.
We tend to have a beef stew or chicken casserole usually so a lamb casserole makes a nice change and went down very well with the family.
Savoy cabbage pairs so well with lamb and I also really love mint sauce so made sure I included some in the recipe in with the lamb stock, and the resulting minted lamb casserole tastes just divine.
By coating the diced lamb in flour after frying it off this ensured that the gravy thickened as it cooks and was not too thin. The gravy is the best bit for me, I will be found dipping a bit of crusty bread in the pot to get the last of it!
Slow Cooker Minted Lamb Stew
This time of year when it&rsquos cold and dreary outside I want something warm and comforting to eat. This Slow Cooker Minted Lamb Stew fits the bill perfectly.
Makes, Bakes and Decor has been nominated in the 2019 Amara Interior blog awards! If you have enjoyed this post please could you take a minute of your time to vote for me! Just click on the badge below to vote and everyone who does vote is also entered into a competition to win a Lecia camera!
My mother-in-law bought us a slow cooker for Christmas and we have used it so much since then. So far we have only used it for traditional stews but I&rsquom planning on experimenting with some other recipes soon. I really want to try my One Pot Chilli recipe in there and see how that works.
I just love how easy slow cooker stews are! Just chop up your meat and veg, chuck them in the pot, switch it on and that&rsquos it. Very little prep, very few pots but a delicious and hearty meal.
Lamb and Mint are meant to be together. The flavours compliment each other perfectly which is why I added mint sauce to this recipe. I&rsquove also used gravy granules to thicken my Slow Cooker Minted Lamb Stew as I prefer to have a gravy more brown in colour. Plus the gravy granules season as well as thicken. If you prefer to use flour to thicken the stew just mix 3-4 tablespoons of plain flour of cornflour with a little water and then stir it into the stew. If you do use flour you may need a little extra seasoning.
I added my peas at the beginning to make things easier but if you prefer to add them later so they stay firmer and greener just add them an hour before serving.
Thinking about purchasing a slow cooker?
Choose from the Amazon.com and Amazon.co.uk links below.
What is your favourite slow cooker recipe? Let me know if you have any suggestions for me to try, and if you make my Slow Cooker Minted Lamb Stew and love it, in the comments below.
- Preheat the oven to 200 degrees C (gas mark 6)
- Place 2 fresh True Bites lamb shanks in a lidded ovenproof dish and place in the oven for approx 30 minutes.
- Make your gravy and add the concentrated mint sauce to taste.
- Remove dish from the oven and drain away any excess liquid that may have cooked out of the lamb shanks.
- Add the minted gravy to the dish with the lamb shanks
- Lower the temperature of the oven to 150 degrees C/ Gas Mark 2 and cook for at least a further 90 minutes or until the shanks are tender. The meat should be starting to fall from the bone.
- If you like it minty, just pop a load more mint sauce in, simple.
- If you're serving more guests, then just throw in more lamb shanks (1 per adult).
Written by Matt Rhoades
Matt is our full time tea maker/web designer/delivery driver/butcher/accountant/social media man who you'll often find bickering with Dennis. Our MD with a passion for great meat and great customer service. When he's not at work he'll be creating recipes and probably barbecuing something somewhere, or making bacon jam. He loves it!!
Easy Lamb Hotpot
So this week is #LoveLambWeek – a week which highlights what a delicious and versatile meat lamb is and encourages us all to eat it a bit more often to support our farmers and this brilliantly sustainable industry. You can find out more by following #LoveLambWeek on social media and if you cook up a lovely lamb recipe this week, do share it on social media with the #LoveLambWeek hashtag – if you copy me in on Twitter (I’m @easypeasyfoodie) I’ll most definitely retweet it!
As you know I am hugely passionate about lamb and just love cooking easy peasy meals with this fab meat. I have been working all year with the folk at the ‘LAMB. Tasty Easy Fun’ campaign and when they challenged me to make a lamb dish for Love Lamb Week using just 5 ingredients – I knew just what to make!
Recently Jamie Oliver has been championing his latest book “5 Ingredients” (so my kind of book!) and in it he shares his recipe for 5 ingredient Lamb Hotpot – and well it reminded me that I just so happen to have my own recipe for a 5 ingredient lamb hotpot….though admittedly mine is totally different from Jamie’s recipe – as mine is as traditional as they come…
Handed down from my Lancashire great grandma (who sadly I never got to meet), to my grandma and then to my mum and finally to me, this is a pretty authentic Lancashire hotpot recipe – my Lancashire forebears would certainly not have been putting umami paste in their hotpot (as Jamie does), but I can guarantee this hotpot is still fabulously tasty – the meltingly tender lamb and crispy, lamb flavoured potatoes are too die for!
In fact my Lancashire lamb hotpot comes with a lovely story attached: apparently in days gone by, the various members of the family might come home at different times…the hotpot would go into the oven in the morning and then, as the family returned for their dinner, they would help themselves to some hotpot, add a bit more water and return it to the oven to cook on a low heat until the next person came in – what a genius way to solve the problem of different family members eating at different times!
The 5 ingredients in this Easy Lamb Hotpot are simply onions, carrots, lamb, lamb stock and potatoes – all good traditional British ingredients, which when put together produces the most fabulous dish (well OK plus a little oil, salt and pepper, but they don’t really count do they?). If you want to get a bit more fancy (and I often do), you can also add in some swede and some herbs (bay and thyme work really well) – but this is strictly optional.
The trick to making a good lamb hotpot is to ensure the lamb and potatoes are cooked to perfection – the lamb needs a good slow cook to get it really tender and to ensure the potatoes are cooked through properly I cover the dish with a lid to begin with (the steam helps the potatoes cook), and then for the last half an hour, I turn up the oven and uncover the potatoes to ensure they are super brown and crispy on top.
I prefer to use a wide, shallow dish to make my hotpot – this means you get a really good ratio of potato to lamb and the top gets really crispy. However if you want to double the quantities below, and therefore need a deeper pan, I suggest you put a layer of potatoes halfway up as well as on top – this ensures everyone gets a good amount of potatoes, but the layer on top cooks well and isn’t too thick.
And just a quick note on cutting the potatoes – there is absolutely no need for a mandolin or food processor to cut these potatoes finely (another thing my ancestors wouldn’t have had!) – in fact, if you follow the recipe below, you really don’t need to cut them all that finely – I find a thickness of roughly 3mm to be about right, but it doesn’t need to be perfect – quite a few of mine ended up thicker or thinner in the one I made for the photos and all the potatoes were cooked just perfectly!
To make this hotpot super duper easy, I’ve adapted the recipe so you can make this all in one pot. So long as you have a wide, shallow casserole that can go on the hob (I have a lovely cast iron pot which is just perfect for this kind of thing), or a similar shaped saucepan that can go in the oven, you can cook everything in the same pot – start it off on the hob and then pop it straight into the oven. If you don’t have a suitable cast iron pot/oven proof saucepan, then simply start this in a saucepan or frying pan on the hob and then transfer to an ovenproof dish for the oven part.
A Syn Free Slimming World Recipe
One of the things that makes a traditional hotpot less than Slimming World friendly is the flour used to coat the lamb and give the sauce its trademark silky smooth thickened sauce. This Syn Free Lancashire Hotpot recipe is, as the name suggests, totally syn free, yet still has the sauce you’re looking for. This is achieved by using an ingredient called Xanthan Gum (you can find it in most supermarkets or on Amazon), which is my go-to, syn free, Slimming World friendly ingredient to thicken sauces. If you want to make this recipe but don’t have Xanthan Gum, you can also use a teaspoon of cornflower instead which is just half a syn – essentially keeping the recipe syn free when divided between the three to four portions you get from this dish!
The rest of the ingredients in this Syn Free Lancashire Hotpot are also syn free, and the best thing is that it’s also packed with speed food! The butternut squash and carrots are a great way to pack extra veggies into your diet in an interesting and tasty way, particularly if you’re feeding a picky family.
I love seeing when people make my recipes! So if you do make this Syn Free Lancashire Hotpot recipe then you can email it to me or share a photo on Facebook and Instagram tagging @basementbakehouse on Facebook or @basementbakehouse_sw on Instagram! I’d also love it if you shared your successes in my Facebook group too, you can join here if you haven’t already.
Slimming World Lamb & Mint Stew - Syn Free/Slow Cooker
A couple of years ago, I this light but incredibly flavoursome Spring Lamb Stew by British born, French TV cook Rachel Khoo. I'd just discovered her videos at the time on youtube and was hooked all day, watching every single recipe I could find I was mesmerised. She would cook in her tiny French kitchen, being able to touch both sides of her walls with both arms sticking out, (and I thought my kitchen at the time was small), so instantly, I felt I could relate and it didn't take long until I caught her enthusiasm.
There's a handful of cooks that give such great energy too and I'd definitely put her up there with Lorraine Pascale and the Chiappa sisters. After you've watched a few of their recipes, you'll soon have a pan in your hand, ready to magically produce some great results!
Getting back to the lamb however, it's not normally my first choice of meat in terms of value for money, but if I see it on offer, I will pick it up. So on that basis, I've revisited an old favourite but disguised it in syn free Slimming World fashion and made it slow cooker friendly for any busy souls like me.
Here it is and I am sure you will love it too!
Recipe - Serves 4
- 750g lamb stewing steak on bones, all skin and fat cut off (or opt for 500g diced lamb for ease)
- 2 cloves garlic, minced
- 1 onion, finely diced
- 1 bay leaf
- 2 tbsp dried rosemary (or thyme)
- 4 carrots, peels, cut into quarter chunks
- 1.2ltr water (or try half if you don't want it as soupy as us)
- 1 tsp sweetener
- 200g frozen peas
- 200g potatoes, chopped
- 2 chicken stockpots or 4 stock cubes
- 3 tbsp dried mint
- 40g oats (optional) but thickens it nicely (*A quarter of one's Healthy Extra B each)
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Easy Leftover Lamb Recipes
What do you think about a pulled lamb sandwich for lunch today?
Just so we can give that leftover lamb a second chance then? I already made a savory leftover lamb parmentier before (a French style leftover lamb shepherd’s pie) topped off with a creamy potato mash the other day for dinner.
But let’s go for a lamb lunch and make sandwiches this time!
Steps to Make It
Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.