Lamb and Carrot Casserole, Baked Potato and Peas
This is a very delicious casserole and very simple to make in the slow cooker.
Check the cut of lamb you use and the price of it. Currently diced leg of lamb is £19.50 / kg in Tesco. Compare that to lamb leg steaks (also from Tesco) which are lower priced at £15.44 / kg. We would always use the lamb steaks and dice the meat up ourselves.
Ingredients for Lamb and Carrot Casserole
1 tablespoon of vegetable oil
2 medium onions
675g / 1½lb carrots thickly sliced
3 tablespoons Pearl barley rinsed
600ml / 1pint hot lamb stock
1 teaspoon dried or fresh thyme
Salt and pepper to taste
PREPARATION TIME: 15 minutesTrim all the excess fat from the lamb and cut the meat into 3cm/1¼in pieces.
Diced Lamb
Heat the oil in the pan and fry the meat until it's brown. Remove from the pan with a slotted spoon and put aside.
Lamb cubes browned in frying pan
Dice the onions and add to the pan and fry gently for about 5 minutes or until golden brown.
Add onions to lamb
Add the carrots and celery and cook for a further 3 - 4 minutes or until they are beginning to soften.
Add carrots and celery to Lamb Casserole
Transfer all the vegetables to the slow cooker. Sprinkle the pearl barley over the top of the vegetables then spread the lamb pieces over the top. Lightly season with salt, pepper and herbs.
Add vegetables and pearl barley to lamb casserole slow cooker
Pour the stock over the meat, making sure all the meat is covered. Cover the cooker with the lid and cook for 2 hours. Lift the lid and skim off any residue that has risen to the surface. Re-cover the pot and switch to low and cook for a further 4 - 6 hours or until the meat is tender.
Slow cooking lamb casserole
Dish up and enjoy this wonderful tasty meal served with jacket potatoes and vegetable of your choice.
Lamb and Carrot Casserole