Pumpkin Lamb and Rosemary Slow Cooker
Picked up some lamb for a extremely cheap price of $3.40 reduced to clear for 1kg of lamb stewing peicec.
Today it went straight into the slow cooker with some pumpkin and other tasty things. Served it up for tea with lemon broccoli and cauliflower cheese bake , smashed potatoes and garlic bread for mr.
Here’s the recipe:
700-1kg lamb stewing pieces or necks
1 tin diced tomatoes
1 onion, diced
2 garlic cloves, finely diced
2 cups pumpkin 1inch dice
6 tbsp Worcester sauce
2 tsp balsamic vinegar
2 tbsp brown sugar
2 cups vegetable stock
1 tbsp fresh Rosemary, diced
2 tsp fresh Sage, finely sliced
1/8 tsp Salt
1/8 tsp Pepper
3 tbsp cornflour + 50ml water to make slurry
Method:
1. Combine all ingredients in slow cooker apart from cornflour slurry .
2. Cook on high for 4-5hours or low for 8 until lamb is tender and falling apart.
3. Add cornflour slurry and stir , cook for further 20 minutes and serve.
Enjoy
3. Add cornflour slurry and stir , cook for further 20 minutes and serve.
Enjoy
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