Slow cooker lamb for spring
( SERVES 2 )
Put this light lamb casserole into the slow cooker before you go to work or let it cook overnight, popping it into the fridge in the morning and reheating it thoroughly when you arrive home. Very versatile, it is one of the dinners in our October 1 weekly meal planner, created in partnership with New World.
It serves two with enough for a second meal. Use the remaining meat to make pulled lamb tacos with your favourite Mexican fillings. Blitz the second half of the fennel and white bean mix into a soup, adding some stock or water to desired consistency. Serve with lots of chopped herbs and a dollop of minted yoghurt: see the beef kofta recipe from the planner. Or use the meat and fennel and bean mix together to toss through pasta.
- Heat slow cooker to Sear or heat a frying pan. Season lamb with salt and pepper and drizzle with olive oil. Fry on all sides to brown. Remove to a plate.
- Add another drizzle of olive oil to the cooker or frying pan and gently fry the onion, celery and carrot for five minutes until soft.
- Add the lamb back into the cooker with the wine, chicken stock, anchovies, garlic, orange peel, lemon zest, olives, thyme, oregano, and rosemary. Place the fennel around the lamb. Cover and cook on low for 8-10 hours until meat is falling from the bone. Add white beans into heat for 30 minutes before serving.
- Pull meat from the bone to serve with fennel and white bean mix, removing orange peel and herb sprigs. Crusty bread to mop up juices.