As the days are getting colder and the nights are getting darker, I decided the time has come to get the slow cooker out and whip up some belly warming meals. I absolutely love using my slow cooker, you can literally throw everything in in the morning, and come the evening, it’s as if a chef has popped round to make you your dinner! Anyone else feel like that? So to tantalise your taste buds, this is my slow cooked lamb and vegetable hot pot I made in collaboration with Try Lamb.
In this scrumptious dish I’ve used lamb shoulder – a really economical cut of lamb, and it cooks beautifully. It’s so tender that it literally crumbles away in your mouth, and tastes divine. Plus at a time of year when colds are brewing, it also provides seven* vitamins and minerals that contribute towards good health and wellbeing. (*niacin, vitamin B6, vitamin B12, zinc, a source of potassium, phosphorus and pantothenic acid). Seasoned with rosemary and thyme, and accompanied with veggies and potatoes, it’s a one-pot meal packed with goodness!
Whether you’re feeding the whole family, or choose to freeze extra portions for a rainy day, it’s a lovely warming meal to serve with crusty bread and eat on a dark winter’s eve.
- 1 tbsp butter/oil of your choice
- 4 lamb shoulder chops
- 1 medium onion, diced
- 1 garlic clove, finely chopped
- 1 tbsp plain flour
- ½ pint vegetable stock
- 300g chantenay carrots
- 500g new potatoes
- 400g can chopped tomatoes
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp Worchester sauce
- Crusty bread, to serve (optional)
- Mint leaves, to serve (optional)
- In a large frying pan, heat the butter/oil. Sear the lamb shoulder chops, and place in the slow cooker.
- Place the onions and garlic in the frying pan and cook for 2-3 minutes or until lightly browned. Add to the slow cooker.
- In the slow cooker, sprinkle the flour over the lamb, and add the vegetable stock.
- Add the carrots, new potatoes, chopped tomatoes, rosemary, thyme, and Worcester sauce.
- Season with salt and pepper, place on the lid and leave to cook on high for 6 hours.
- Serve with crusty bread and fresh mint.
Enjoy your cosy night in!
Remember to tag me in your foodie snaps on Instagram if you try this!