16
Method:
1
Remove any excess fat from the chops and then sear the chops on
both sides.
2
Saute the onions.
2
Sprinkle over the mixed herbs.
3
Add parsnip, carrots, potatoes, leeks and pour over the stock.
Bring to a simmer.
4
Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
5
Cook on medium for approximately 5-8 hours.
Ingredients:
•
2tbsp Oil
•
4 Lamb chops
•
2 Large onions, sliced
•
1
1
/
2
tsp Mixed herbs
•
1 large Parsnip
•
550g Carrots, thickly sliced
•
750g Potatoes, quartered
•
750ml Hot vegetable stock
•
2 Leeks, sliced
Irish stew
Standard Slow Cooking
Recipes - Meat
Method:
1
Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
Partitioned Cooking Pot and season with salt and pepper.
2
Bring the wine to a simmer in a pan, pour over the vegetables.
3
Brush the meat all over with the soy sauce and sprinkle with salt
and pepper. Place on top of the vegetables.
4
Cover with the Glass Lid.
5
Cook for approximately 6-8 hours.
6
Add the mushrooms for the last 30 minutes.
7
Discard the bay leaf before serving.
Garnish with parsley and serve with a crisp green salad.
Ingredients:
•
425g Carrots, sliced
•
125g Parsnips, sliced
•
1 Garlic clove, crushed
•
1 Bay leaf
•
125g Orange lentils, soaked for
one hour
•
200ml Red wine
•
750g Lamb leg fillet, cubed
•
3tbsp Soy sauce
•
200g Button mushrooms
•
Parsley sprigs to garnish
•
Salt and pepper
Lamb with lentils
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