Slow cooked, tender and fragrant Lamb – serious comfort food!
The slow cooker makes it super easy – to cook and clean up! I mostly do our accompanying veg separate so that we get them crispy. Some days though, there is just not enough time for evening meal prep past the 10 minutes first thing in the morning to get the slow cooker on …. and on those days we do our veg in the slow cooker and turn them into a veg mash instead – easy and delicious!
- Boneless lab joint (2-2.25kg). Pick one that fits your slow cooker!
- approx 1.2kg veg (I use a mix of butternut pumpkin, sweet potato and cauliflower)
- 400g tin butter beans, drained and rinsed
- 3/4 cup warm vegetable stock
- 1/4 cup red wine
- 1 tbsp fresh rosemary leaves
- 1 tsp pink flaked salt
- 1 tsp pepper corns
- 4 cloves garlic
- 1 tsbp olive oil
- 1 tbsp coconut aminos
- zest of 1 lemon (slice it off finely so you don’t get in too much of the white pith)
To make the paste for flavouring the lamb you’ll need either a bullet type blender, a small blender or a mortar and pestle. If you use a mortar and pestle, grind the dry/hard ingredients and then mix in the aminos and oil at the end.
Blitz together the rosemary, salt, pepper, garlic, lemon zest, aminos and oil until you get a chunky paste.
Chop the veg and place them in the bottom of the slow cooker – make them roughly even pieces. Add in the butter beans.
The pour the wine and stock over the top of them.
Place the joint of lamb on top of the vegetables and rub the paste into it.
Place the lid on the slow cooker and set to low for 5 hours.
Remove the lamb and pull apart with a fork (or carve if you are so inclined!)
Drain off (but reserve) the liquid from the slow cooker and set aside, then use a potato masher or a fork to roughly crush the veg into a chunky mash.
If you’d like a gravy to drizzle over the meat, use the liquid that you have strained and reserved and follow my gravy method.
Serve with steamed greens – I love broccoli or green beans.
Enjoy š
P.S. This amount of meat is enough for about 3 dinners for our family. So I freeze the extras in 2 meal size portions, together with the gravy and it defrosts beautifully later on for a very quick meal with some steamed veg.
Itchin' Kitchen 