Who am I kidding?? I love most of those things year round!
Anyway, I finally put together a lamb slow cooker dish that didn't leave an icky taste in my mouth! It is a culmination of several recipes, with the best bits from each pulled out and stuck to something new. It's fantastic. Much like myself. :)
Without further adieu, I give you this recipe! Ta-daaaaaaa!
(Gee, I'm so intelligent. Look how many big words I can use now. LOL.)
INGREDIENTS:
1kg (approx) lamb, diced. I used forequarter chops, because they're cheap, and cheap is best in slow cooked meals. But whatever. I'm not your boss.
2 brown onions, diced
3-4 cloves garlic (it's winter, and garlic is great for the immune system!)
4 large potatoes, or 7-8 baby potatoes, diced
1 gold sweet potato, diced (aim for 2cm cubes with the potatoes)
3/4 cup green lentils, rinsed and drained
1 cup salt-reduced chicken stock
1 cup red wine (I use cab sav, but mostly because I like it on its own)
2 tbspn tomato paste
1 tspn rosemary
1 tspn oregano
2 bay leaves
Salt & pepper, to taste
METHOD:
Spray inner bowl of slow cooker with oil. In a frying pan over medium heat, soften onion and garlic with a little olive oil, then throw in oregano and rosemary until fragrant. Place in slow cooker, then throw in lamb until lightly browned, and place that in the slow cooker, along with remaining ingredients. Stir to combine, then cook on high for one hour, before turning to low for six hours (approximately - can go over if needed).
If you are a scentsy fanatic like myself, turn it off for the day and allow yourself to be surrounded by the glorious aromas coming from your slow cooker!
Serve with fresh, buttered bread, steamed greens and leftover wine, or however you prefer. ;)
Enjoy!
- L. x
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