Slow Cooker Recipes – Lamb Slow Cooker Recipes These slow cooker recipes are tried and tested by our very own BellyBelly members! For delicious lamb slow… Read More4.5 stars based on 35 reviews Total time: Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g
These slow cooker recipes are tried and tested by our very own BellyBelly members! For delicious lamb slow cooker recipes, try out these mouth-watering favourites, including roast lamb, rogan josh, orange honey & soy lamb, irish stew and more!
Mix the following:
Approx 2 T of a pasta sauce e.g. dolmio/raguletto etc.
Approx 1T fruit chutney
Approx 1 tsp curry powder
Place over the lamb in the slow cooker. Sometimes I add 1 clove garlic – yum or double the amounts for extra sauce. Place over roast and leave to cook!
It’s delicious and you can use the juices for making the gravy or use it as gravy – it’s good stuff. Seriously give this a try and if you like you can add your own flavours and tastes, but it’s got me using my cooker all the time now!
I also make chicken cacciatore with it – just put the chicken pieces in, cover with the sauce and leave it – if I am feeling tired I even buy premade sauces and dont bother with my own.
Put all the vegetables into the slow cooker. Trim the chops of any excess fat and lay these on top of the vegetables. Add the seasoning, bay leaf and boiling stock. Cook for 6-8 hours on high or 10-14 hours on Auto. I had a small lamb rack roast in the freezer so I used that instead.
Its always best to prop a roast on something, either potatoes cut in half, balls of foil, lemons halved (great if doing lamb or something you want to taste of lemon) or an upturned saucer. I often use balls of foil but since being told about the potato I am going to do that (I just hope they don’t disintigrate).
All these recipes have varying cooking times depending on if the meat is frozen, and what sort of slow cooker you have. My general rule of thumb is chicken cooks fast so I always put it in frozen to prevent it from going stringy and always leave it on low if doing it in the AM. Other meats can either go on auto till you think its cooked then low, or low all day if starting early and you can put anything in there frozen.
Also don’t forget leftover roast meat is great to make soups/stews the next day in the slow cooker, for example leftover seasoned chook makes fantastic cream of chicken soup or chicken & sweet corn soup (let me know if you want the recipes). Alot of people add gravy and beef/pork/lamb to the Slow cooker and cook on low and serve for lunch/dinner in rolls. Or you can add meat to a tomato base sauce and serve over pasta.
Fill the slow cooker about 1/3 with the veggie stock. Score the outside of the lamb shanks and rub crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low or 4-5 hours on high
I bought one of those mini portions from Coles (about 400g). I’ve cooked it in the oven before for us and it does the three of us beautifully with leftovers once I get vegies and everything happening – so quite a cheap meal really.
This is the marinade I’ve put in with the lamb:
Heat oil in a large pot or frypan. Add shanks and cook over a medium heat until browned on each side. Put shanks in the slow cooker and add remaining ingredients. Cover and cook for 4-6 hours on ‘high’ setting or 8-10 hours on ‘low’ setting. Using tongs or a fork, remove meat from bones and coarsely chop or shred. Remove bones from soup. Add herbs. Taste and season, adding more tomato paste and Worcestershire, if required. If time permits, refrigerate soup so any fat that sets on the surface can easily be removed. The flavour will only improve when soup is reheated as required.
Tip: Add diced fresh or canned tomatoes. Add parsley stems for added flavour. If left whole they are easy to remove before serving. Substitute soup mix with brown or white rice, pasta or baked beans.
Place all ingredients in the slow cooker to make the hotpot. To make the potato dumplings:
Cut potatoes into large pieces. Place in shallow, heatproof microwave safe dish. Cover and microwave on high for 6-7 minutes until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
Divide dumpling mixture into 12 portions and roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temp to 200 degrees. Bake hotpot uncovered for 25-30 minutes until dumplings are golden. Serve.