Soft, tender lamb in a rich gravy with sweet root vegetables.
Ingredients
- 700g diced lamb
- 3 carrots, chopped
- 2 parsnips, chopped
- 1 onion, diced
- 2 garlic cloves
- 1 tbsp tomato purée
- 500ml lamb or beef stock
- 1 tsp rosemary
- 1 tsp mint sauce (optional but brilliant)
- Salt & pepper
Method
- Brown lamb if you want extra flavour.
- Add all vegetables to the slow cooker.
- Stir in purée, rosemary, stock and mint sauce.
- Add lamb on top.
- Cook on LOW 7–8 hours or HIGH 4–5 hours.
- Stir and season before serving.