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 mesmerized.
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 an unofficial Slimming World recipe 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
Ingredients
- Frylight
- 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 tablespoon 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 teaspoon sweetener
- 200g frozen peas
- 200g potatoes, chopped
- 2 chicken stockpots or 4 stock cubes
- Seasoning
- 3 tablespoon dried mint
- 40g oats (optional) but thickens it nicely (*¼ of one's Slimming World allowance B)
Method
- 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!
📖 Recipe
Minted Lamb Stew Slow Cooker Recipe
Equipment
Ingredients
- Frylight
- 500 g lamb diced *all skin and fat removed
- 2 cloves garlic minced
- 1 onion finely diced
- 1 bay leaf
- 2 tablespoon rosemary (or thyme) dried
- 4 carrots peeled, cut into quarter chunks
- 600 ml water or more to thin if desired
- 1 teaspoon sweetener *must be counted
- 200 g peas
- 200 g potatoes chopped
- 2 stockpots chicken
- Seasoning
- 3 tablespoon mint dried
- 40 g oats (optional) but thickens it nicely (*must be counted or used as part of your allowance
Instructions
- 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.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
EQUIPMENT AFFILIATE LINKS
Video
Nutrition
CAN'T MAKE IT? THEN HERE'S A PIN TO SAVE IT FOR LATER
Jonathan Morley
Absolutely excellent! I slow-cooked for over 12 hours using 1 litre of water and the 40g oats and it came out really well. I served with mash made with plain yoghurt and some of the "gravy".
Many thanks
Victoria
Hi when do you put in the oats? And do I blend them first? Thank.you
vikkie
Hiya, it's in step 2 when you add everything else. No need to blend but you can do if you want x
Tina
Can you do this in the oven rather than a slow cooker?
vikkie
Hi Tina,
I would cook in the oven for around 2 hours at around 190 degrees but the original recipe was simmer for 2 hours on hob x
mommyhoodhk
Hiya! I don't have those chicken Stockport here in Hk, if I were to use the tetrapacks of Chicken stock, how much do I need? What would I need to adjust? Thanks! Looks delicious!
Tastefully Vikkie
Hi, if it's like a Campbell's chicken broth in cartons, then it should be 2 litres instead of the water I added x