FOOD REVIEW
Ⱦeʎʖȼɏ...
18 | MAY 2018
SPRING LAMB
& VEGETABLE
CASSEROLE
METHOD
1. Mix the stock and fl our together.
2. Add all the remaining ingredients to the slow cooker pot and
pour over the lamb stock mixture.
3. Season well, cover, and cook on low for 7-8 hours, or until
the meat is tender.
4. Sprinkle with chopped parsley just before serving.
Serves: 4
Ready in: 60 minutes
Syns per serving: ½
INGREDIENTS
• 400ml lamb stock
• 1 level tbsp plain fl our
• 1kg lean lamb leg steaks,
visible fat removed, cut into
large bite-sized pieces
• 300g baby new potatoes,
scrubbed
• 300g baby sweetcorn
• 300g green beans, trimmed
and halved
• 8 baby leeks, sliced
lengthways and halved
• 1 red pepper, deseeded and
sliced
• 2 celery sticks, roughly
chopped
• 1 sachet bouquet garni
• 200g baby button
mushrooms
• Chopped fresh fl at-leaf
parsley, to serve
