Slow-cooker lamb casserole
1
Points®
Total time: 3 hr 35 min • Prep: 15 min • Cook: 3 hr 20 min • Serves: 6 • Difficulty: Easy
Ingredients
Lamb leg steak, raw
1000 g
Plain flour
¼ cup(s), (35g)
Olive oil
2 tsp
Leek
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
Garlic
2 clove(s), crushed
Fresh flat-leaf parsley
¼ cup(s), finely chopped, to serve
Instructions
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.
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