Slow-cooker lamb casserole
Diced lean lamb leg
900 g, (buy 1kg), fat trimmed
¼ cup(s), (35g)
3 whole, halved lengthwise and cut into 3cm pieces, rinsed well
500 g, halved
Chicken stock cube
1 individual, to make 1 cup (250ml) stock
1½ tbs, finely chopped
2 clove(s), crushed
Fresh flat-leaf parsley
¼ cup(s), finely chopped, to serve
- 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).
- 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.
- Divide casserole among bowls and serve sprinkled with parsley.