A couple of years ago, I this light but incredibly flavoursome Spring Lamb Stew by British born, French TV cook Rachel Khoo. I’d just discovered her videos at the time on youtube and was hooked all day, watching every single recipe I could find; I was mesmerised. She would cook in her tiny French kitchen, being able to touch both sides of her walls with both arms sticking out, (and I thought my kitchen at the time was small), so instantly, I felt I could relate and it didn’t take long until I caught her enthusiasm.
There’s a handful of cooks that give such great energy too and I’d definitely put her up there with Lorraine Pascale and the Chiappa sisters. After you’ve watched a few of their recipes, you’ll soon have a pan in your hand, ready to magically produce some great results!
Getting back to the lamb however, it’s not normally my first choice of meat in terms of value for money, but if I see it on offer, I will pick it up. So on that basis, I’ve revisited an old favourite but disguised it in syn free Slimming World fashion and made it slow cooker friendly for any busy souls like me.
Here it is and I am sure you will love it too!
Recipe – Serves 4
- 750g lamb stewing steak on bones, all skin and fat cut off (or opt for 500g diced lamb for ease)
- 2 cloves garlic, minced
- 1 onion, finely diced
- 1 bay leaf
- 2 tbsp dried rosemary (or thyme)
- 4 carrots, peels, cut into quarter chunks
- 1.2ltr water (or try half if you don’t want it as soupy as us)
- 1 tsp sweetener
- 200g frozen peas
- 200g potatoes, chopped
- 2 chicken stockpots or 4 stock cubes
- 3 tbsp dried mint
- 40g oats (optional) but thickens it nicely (*A quarter of one’s Healthy Extra B each)
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- Spray a large frying pan with frylight and brown off the lamb, onions and garlic.
- Transfer in to the slow cooker,pan or multi/pressure cooker and add everything else except the mint and stir.
- Set the slow cooker on low if cooking all day, or high for 3 hours, multi/pressure cooker for 35 minutes or pan for around 2 hours, with the lid on.
- Once it’s finished cooking, season to taste and stir in the mint before serving.
- If you loved it, then why not tag me on Instagram @TastefullyVikkie to let me know!
CAN’T MAKE IT? THEN HERE’S A PIN TO SAVE IT FOR LATER