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Irish stew
4.5 litres
Lamb chops 8
Onions, sliced 4 large
Mixed herbs 3 tsp
Large parsnip 2
Carrots, thickly sliced 1 kg
Potatoes, quartered 1.5 kg
Hot vegetable stock 1 litre
Leeks, sliced 3
Method
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown 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 base unit. Place the
lid onto the ceramic pot. Cook for
approximately 5 - 8 hours.
Lamb with lentils
4.5 litres
Carrots, sliced 800g
Parsnips, sliced 225g
Cloves garlic, crushed 2
Bay leaf 2
Orange lentils, soaked for 1 hour
250g
Salt and freshly ground black pepper
Red wine 400ml
Lamb leg fillet cubed 1.5kg
Soy sauce 4 tbsp
Button mushrooms 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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