LAMB wITH BALSAMIC GLAzED VEGETABLES
Well seasoned lamb is balanced by the tart sweetness of the balsamic vinegar glaze and vegetables.
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) freshly ground black pepper
2.5ml (
1
/
2
tsp) ground coriander
7.5ml (
1
/
2
tbsp) dried rosemary
2.5ml (
1
/
2
tsp) dried mint
2.5ml (
1
/
2
tsp) dried thyme
2.5ml (
1
/
2
tsp) ground fennel
1.2kg (2
1
/
2
lb) lamb joint, (suitable for roasting), trimmed of fat
1 medium red onions, cut into eighths
2 small courgettes, cut into 1cm (
1
/
2
inch) thick slices
2 small yellow squash (summer squash), cut into bite sized chunks
2 red potatoes, cut into bite sized chunks
40ml (2
1
/
2
tbsp) balsamic vinegar
Combine the salt and pepper, coriander, rosemary, mint, thyme and fennel in a small bowl. Rub the
seasonings over the lamb joint. Place the onions in the bottom of the slow cooker and add the lamb
joint. Add the remaining vegetables. Drizzle the balsamic vinegar over the vegetables. Cover and
cook on HIGH for 1 hour, then turn to LOW for 10 - 12 hours.
Serves 4.
FRESH VEGETABLE PAELLA
This side dish is a twist on the Spanish classic. You can also serve this as a main course.
140g (5oz) frozen chopped spinach, thawed and drained
450g (1lb) long grain rice
1ltr (1
3
/
4
pt) vegetable stock
1 green pepper, deseeded and chopped
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
1-2 cloves garlic, crushed
15ml (1tbsp) flat leaf parsley, chopped
3ml (
1
/
2
tsp) saffron threads
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) freshly ground black pepper
1 x 390g can artichoke hearts, quartered, rinsed and well drained
115g (4oz) frozen peas
Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley,
saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4
hours (or on HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before
serving. Mix thoroughly to combine and replace the lid.
Makes 4 side servings.
RECIPES
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