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.

INGREDIENTS 

  • 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)

METHOD

  1. In a large frying pan, heat the butter/oil. Sear the lamb shoulder chops, and place in the slow cooker.
  2. Place the onions and garlic in the frying pan and cook for 2-3 minutes or until lightly browned. Add to the slow cooker.
  3. In the slow cooker, sprinkle the flour over the lamb, and add the vegetable stock.
  4. Add the carrots, new potatoes, chopped tomatoes, rosemary, thyme, and Worcester sauce.
  5. Season with salt and pepper, place on the lid and leave to cook on high for 6 hours.
  6. 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!