Slow Cooked Vegetable And Lamb Casserole Recipes

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SLOW COOKER LAMB CHOPS AND VEGETABLES



Slow Cooker Lamb Chops and Vegetables image

A delicious, economical and healthy winter casserole. Use whatever vegetables you choose and serve on mashed potatoes.

Provided by Baz231

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 15

8 lamb chops, forequarter (or other cheap cut)
1/3 cup plain flour
salt & pepper, for seasoning
2 tablespoons olive oil
2 onions, roughly chopped
6 slices bacon, cut into pieces
2 garlic cloves, sliced
1 stick celery, sliced (optional)
250 g mushrooms, cut in chunks
250 g green beans, roughly chopped
3 -4 cups of chopped root vegetables (carrot, pumpkin, parsnip, turnip, sweet potato etc)
1 tablespoon butter
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 (40 g) packet French onion soup mix

Steps:

  • Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.
  • Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.
  • Sauté bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and sauté for for another 5 minutes or so.
  • Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.
  • Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.
  • Pour in the stock and Worcestershire sauce and stir until mixture boils.
  • Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.
  • Cook for 7 hours or more and serve over mashed potatoes.

SLOW-COOKED VEGETABLE AND LAMB CASSEROLE



Slow-cooked Vegetable and Lamb Casserole image

Categories     Lamb

Yield 6

Number Of Ingredients 14

¼ cup plain flour
1 kg lean boneless diced lamb
2 tbsp olive oil
2 red onions, roughly chopped
2 garlic cloves, finely chopped
3 carrots, cut into 2cm pieces
2 celery sticks, thinly sliced
1 tbsp Worcestershire sauce
4 sprigs thyme
⅔ cup chicken stock
400g can chopped tomatoes
600g brushed potatoes, peeled and thinly sliced
Olive oil cooking spray
Thyme leaves and crusty bread, to serve

Steps:

  • Preheat oven to 160°C/140°C fan-forced. Place flour and lamb into a plastic bag and toss to coat. Shake off excess flour. Heat oil in a large frying pan over medium-high heat. Cook lamb, in batches, turning often, until evenly browned. Transfer to a plate
  • Add onions and garlic to pan and cook, stirring often, for 3 minutes. Add carrots, celery, Worcestershire sauce, thyme, stock, tomatoes and lamb. Stir to combine and cook over medium heat until hot. Season with salt and pepper to taste. Transfer mixture into a 10-cup (about 6cm deep) ovenproof casserole dish. Cover with foil and bake for 1¼- 1½ hours or until hot and bubbling
  • Carefully remove casserole from oven. Arrange potatoes, overlapping slightly, on top. Spray potatoes liberally with oil. Bake for 1 hour or until potatoes are tender. Increase oven temperature to 200°C/180°C fan-forced and bake for 10-15 minutes until potatoes are golden and crisp on the edges. Sprinkle with thyme and serve with crusty bread

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