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Slow Cooker Navarin of Lamb
Recipe |
A very simple dish to prepare which makes great use of the slow cooker.
This classic French lamb stew is made with onions and potatoes,
absolutely delicious served with crusty bread or a selection of your
favourite vegetables. |
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KEY POINTS
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Pre-cooking Time: |
10 minutes |
Cooking Time: |
7 - 10 hours (see
notes) |
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How Difficult |
Very easy |
Freeze? |
Yes |
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Servings |
2 |
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INGREDIENTS
Click picture to see ingredients enlarged
| Ingredients |
Metric |
Imperial |
USA |
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Best end neck of lamb |
450 grams |
1lb |
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Olive oil |
15 ml |
1 tblsp |
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Large carrot |
1 |
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Medium sized onion |
1 |
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Potato |
175 grams |
6 ozs |
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Plain flour |
1 tblsp |
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Lamb Stock |
225 ml |
½ pint |
1¼ cups |
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Sugar |
5 ml |
1 teaspoon |
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Tomato puree |
25ml |
1½ tblsp |
1¾ tblsp |
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Dried mixed herbs |
5 ml |
1 teaspoon |
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Salt and pepper |
To taste |
WHAT SPECIAL KITCHEN EQUIPMENT?
Slow cooker
CLICK ANY PICTURE ON
THIS PAGE TO ENLARGE IT
COOK'S NOTES
The slow cooker should set to low. Cooking time is anywhere between 7 to
10 hours.
PREPARATION
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Peel the potatoes and the onions. Top and tail the onions
and carrots. Thinly slice the carrots and onions and dice the potatoes
into 1cm/½ in cubes. |
METHOD
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Season the lamb with salt and pepper. Heat the oil in the frying pan to a medium
heat and
brown the chops quickly on both sides, then put them in the slow cooker. Leave
the juices in the pan. |
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Add the vegetables to the pan and cook them for about 5 minutes, stirring
occasionally. Stir in the flour, then gradually add the stock and
the remiander of the ingredients. Bring this just to the boil and
transfer to the slow cooker stirring well. If at this stage the
stew looks a little thick just add some more stock. |
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Cover and cook on low for about 7 - 10 hours or less if it seems to be cooked
earlier. Serve onto hot plates. We served our stew with a mixture of our favourite
vegetables and roast potatoes.
This casserole freezes very well and only requires re-heating. |
MORE SLOW COOKER RECIPES
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