Slow cooker minted lamb casserole
Slow cooker minted lamb casserole

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, slow cooker minted lamb casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Slow cooker minted lamb casserole is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Slow cooker minted lamb casserole is something which I have loved my entire life.

Get A Free Accessory Bundle With Selected Foodi Products. Cut the lamb steaks in half and four with the seasoned flour. Add them into the slow cooker. Pour lamb stock in and add mint sauce, gravy granules and garlic.

To begin with this recipe, we must first prepare a few components. You can have slow cooker minted lamb casserole using 13 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooker minted lamb casserole:
  1. Take 4 lamb leg steaks
  2. Make ready 2 carrots
  3. Get 2 parsnips
  4. Prepare 1 onion
  5. Get 2 cloves garlic (minced)
  6. Make ready 2 pints lamb stock
  7. Get 2 tbsp mint sauce
  8. Get 8 baby potatoes
  9. Prepare 3 tbsp gravy granules
  10. Get 4 tbsp plain flour
  11. Prepare 2 tsp dried mint
  12. Take Salt and pepper
  13. Get 6 frozen stuffing balls

Place the onion, carrots, peas, savoy cabbage and lamb in the slow cooker pot. Pour over the boiling water and add the lamb stockpots or cubes, tomato puree, mint sauce, rosemary and season to taste. Put the lid back on and leave for another half an hour. Spray a large frying pan with frylight and brown off the lamb, onions and garlic.

Steps to make Slow cooker minted lamb casserole:
  1. Chop and peel carrots, parsnips and onion. Cut potatoes into quarters. Add them into a slow cooker. In a bowl mix flour dried mint and seasoning together. Cut the lamb steaks in half and four with the seasoned flour. Add them into the slow cooker.
  2. Pour lamb stock in and add mint sauce, gravy granules and garlic. Mix well and cook on low for 4 hours. Add stuffing balls and cook for a further hour.

Put the lid back on and leave for another half an hour. Spray a large frying pan with frylight and brown off the lamb, onions and garlic. Transfer in to the slow cooker, pan or multi/pressure cooker and add everything else except the mint and stir. Shake off the excess flour and reserve. Lift out to a plate and repeat with the rest of the lamb.

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