Photo by Annabel Langbein Media
Garlic, lemon, thyme and bay leaves deliver clean aromatic flavours in this classic French casserole, which can be made with lamb or mutton. If I'm making it in the spring with new-season lamb I usually add spring vegetables like baby turnips, carrots and peas. In the winter I make it with carrots, onions and celery and add frozen peas right at the end. Cook it up to two days in advance, chill it so you can easily skim off the fat, then reheat before serving.
Place all ingredients except peas and lemon juice in a slow-cooker. Cover and cook on high power for 6 hours or on low power for 10 hours. Just before serving, skim off and discard any fat that has accumulated on the surface. Discard bay leaves. Stir in peas and lemon juice. Adjust seasonings to taste and serve hot.
More slow cooker meals from Annabel
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