16
Irish stew
2.5 litres
Lamb chops
4
Onions, sliced
2 large
Mixed herbs
1
1/2
tsp
Large parsnip
1
Carrots, thickly sliced
550g
Potatoes, quartered
750g
Hot vegetable stock
750ml
Leeks, sliced
2
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 crock pot and
place into the slow cooker base.
Place the lid onto the crock pot.
Cook for approximately
4
1
/
2
- 7
1
/
2
hours.
Lamb with lentils
2.5 litres
Carrots, sliced
425g
Parsnips, sliced
125g
Cloves garlic, crushed
1
Bay leaf
1
Orange lentils, soaked for 1 hour
125g
Salt and freshly ground black pepper
Red wine
200ml
Lamb leg fillet cubed
750g
Soy sauce
3 tbsp
Button mushrooms
200g
Parsley sprigs to garnish
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
slow crock 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 crock pot into the
slow cooker base and replace the
lid. Cook for approximately
5
1
/
2
- 7
1
/
2
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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48790 MUK Rev1 1/5/08 15:55 Page 16
