Minted Lamb Casserole – Slow Cooker

Published on March 3, 2017 | By Melanie |

- Prep Time
- 15 Minutes
- Cook Time
- 6 Minutes

The great beauty about using a slow cooker is that you can pop your ingredients in first thing in the morning and then forget about it until dinner time. It’s also great for turning cheap cuts of meat into juicy melt in the mouth recipes.

The following recipe was cooked using cheaper cuts of lamb, but still resulted in a melt in the mouth casserole.

0 Shares

300

Ingredients

700g lean lamb, cut into even chunks
700ml of stock
2 medium carrots, evenly sliced
2 stick of celery, 2 medium carrots, evenly sliced
1 medium onion, diced
2 tbsp mint sauce
2 tbsp gravy granules
Salt & freshly ground black pepper

Nutrition Info

290 Calories
6g Carbs
7g Fat
51g Protein

Instructions

Season the lamb with salt and freshly ground black pepper, and brown off in a hot pan. Transfer to the slow cooker.
Add the vegetables to the meat, mix the mint sauce into the stock and pour over the meat and veg, mix together. Cover and cook on low for 6 - 8 hours.
20 minutes before serving add the gravy granules to thicken the casserole stir through, replace the lid to finish cooking.
Spoon into warm bowls and serve.