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Irish stew
2.5 litres 4.5 litres
Lamb chops 4 8
Onions, sliced 2 large 4 large
Mixed herbs 1
1
/2 tsp 3 tsp
Large parsnip 1 2
Carrots, thickly sliced 550g 1 kg
Potatoes, quartered 750g 1.5 kg
Hot vegetable stock 750ml 1 litre
Leeks, sliced 2 3
Method
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown the chops on each
side. Sprinkle over the mixed herbs.
Add parsnip, carrots, potatoes, leeks
and pour over the stock. Bring to a
simmer. Transfer all the ingredients to
the ceramic pot and place into the
slow cooker base. Place the lid onto
the ceramic pot. Cook for
approximately 5-8 hours.
Lamb with lentils
2.5 litres 4.5 litres
Carrots, sliced 425g 800g
Parsnips, sliced 125g 225g
Cloves garlic, crushed
1 2
Bay leaf 1 2
Orange lentils, soaked for 1 hour
125g 250g
Salt and freshly ground black pepper
Red wine 200ml 400ml
Lamb leg fillet, cubed 750g 1.5kg
Soy sauce 3 tbsp 4 tbsp
Button mushrooms 200g 300g
Parsley sprigs to garnish
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
ceramic pot and season with salt and
pepper. Pour in the wine after
bringing to simmering point in a pan.
Brush the meat all over with the soy
sauce and sprinkle with salt and
pepper. Place on top of the
vegetables. Place the ceramic pot
into the slow cooker base and
replace the lid. Cook for
approximately 6-8 hours. Add the
mushrooms for the last 30 minutes.
Discard the bay leaf. Garnish with
parsley and serve with a crisp green
salad.
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