I have house guests this week, my aunt and second cousin from Hungary, they arrived Tuesday night after two days driving and as you may imagine they were tired and hungary. (No pun intended!) I wanted to offer them a tasty meal that didn’t require staying in the afternoon all day long and to tick that box, out comes my slow cooker every time. After a quick whizz around Asda I returned with some lamb steaks. Here’s my recipe…
Slow cooker Minted Lamb with Peas
Ingredients for 6 people
700g Lamb steaks – not too fatty!
flour with salt, pepper and cayenne pepper
onions, carrots, mushrooms
lamb stock cubes
mint, thyme and potatoes to serve with
- Cut the lamb into bite size pieces remembering they will shrink so keep them chunky. Place flour with salt, pepper, cayenne pepper and any other seasoning you wish in a bowl and coat the lamb in it.
- Heat the olive oil in a frying pan – enough to coat the bottom of the pan 1tbsp – and fry off the meat until brown on all sides. Place the meat in the slow cooker
- Chop the onions and mushrooms and fry off till soft in the pan and add to the meat in the slow cooker
- Cut the carrots into long strips add on top and pour over the lamb stock. Do not add too much otherwise it will be more of a soup than a casserole, about half way should do it with regular stirring. Add some mint leaves and sprigs of thyme. Stir to mix the ingredients and leave on high for an hour
- After one hour, turn the slow cooker to low and occasionally stir the casserole to ensure even cooking. Allow for 5-6 hours total cooking
- Boil some frozen peas aside and add to the casserole just before serving to avoid them becoming slushy
- Serve with boiled potatoes
- I found my stock lacking in colour so I mixed 4 tsp of Bisto Lamb gravy with 1 tbsp of water into a paste and then added it to the casserole, the result was extra colour and a stronger, slightly thicker cooking sauce.