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Slow-cooker lamb casserole

Slow-cooker lamb casserole

Total Time
3 hr 35 min
15 min
3 hr 20 min


Lamb leg steak, raw

1000 g

Plain flour

¼ cup(s), (35g)

Olive oil

2 tsp


3 whole, halved lengthwise and cut into 3cm pieces, rinsed well

Baby carrot

500 g, halved

Chicken stock cube

1 individual, to make 1 cup (250ml) stock

Dijon mustard

2 tbs

Fresh rosemary

1½ tbs, finely chopped


2 clove(s), crushed

Fresh flat-leaf parsley

¼ cup(s), finely chopped, to serve


  1. Toss lamb with flour, in a large bowl and season well with salt and pepper. Heat oil in large non-stick frying pan over medium-high heat. Cook lamb in batches for 5 minutes, turning until brown on all sides. Add to a 4.5 litre (18-cup) slow cooker (see tip).
  2. Add leeks and carrots to slow cooker and stir to combine. Whisk stock, mustard, rosemary, and garlic in a small bowl. Pour over lamb and vegetables, cover and cook on low for 6 hours (or high for 3 hours) or until lamb shreds easily with a fork. Season with salt and pepper to taste.
  3. Divide casserole among bowls and serve sprinkled with parsley.


TIP: Serve with couscous, if desired. Freeze lamb casserole in individual containers. Label, date and freeze for up to 3 months. To cook this in the oven, bake at 180°C in a heavy-based casserole dish, covered, for 1 hour or until lamb is tender.