Nice Lamb crockpot recipe

This is the second time i've made this, first time i did it in the crock pot/slow cooker, this time in a le crueset type pot (House of fraser has them for £24 in the sale)


1KG shoulder of lamb
some carrots approx 10(cut chunky)
3 large leeks - sliced
half a head of garlic- cloves peeled but left whole
2 sprigs of rosemary
2 dessert spoons of redcurrant jelly
1-2 pints of lamb stock

brown the lamb on a high heat
add garlic cloves for a few minutes
add stock, then rest of ingredients

put on low in crock pot for approx 6 hours
in le crueset type bring to the boil then put in the oven covered until lamb tender on approx 160oc - i reckon about 4 hours. Check every hour to make sure not going dry and stir.

Approx 40 mins prior to serving mix 2 tablespoons cornflour with a little water to make a paste and stir into pot.

Serve with garlic and rosemary mashed potato.

For this i will boil the potatoes with a couple of sprigs of rosemary and 3 cloves of garlic, drain and remove rosemary but leave garlic in. Instead of butter put some olive oil (pref extra virgin) and mash well until smooth.

It will certainly keep the vampires away!

Sounds very nice - always looking for more things to do in my slowcooker. Was it nicer in the slow cooker or in the pot?

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Originally Posted by Kate

Sounds very nice - always looking for more things to do in my slowcooker. Was it nicer in the slow cooker or in the pot?

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i shall tell you later :thumbsup:

Oooh the pot is still working its magic then! Look forward to hearing about it, Lamb is my favourite meat but we dont have it that often as its not one of dh's!

well the pot definitely gets it, it was delicious and got a huge thumbs up from the family. I fear i have garlic breath now LOL

Sounds absolutely marvelous but Donna doesn't eat lamb :(.

Where do you get lamb stock Julie? I don't think I've ever seen it in this country.

It sounds very nice :D

Youre going to smell delightful tomorrow! :point:

We have a nice recipe that includes barley, but I far prefer it in the Le Creuset. The crock pot tends to stew it in the fat instead of allowing the fat to cook off, and melt into the meat.

I'm not a huge crock pot fan. :sorry: We have them, and I keep trying to like them, but haven't yet hit on a recipe that I think is better done that way. :unsure:

I did try the Jiko lamb shank recipe in the crock pot and that wasn't terrible, but again simply like the Le Creuset better.

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Originally Posted by uscwest

Sounds absolutely marvelous but Donna doesn't eat lamb :(.

Where do you get lamb stock Julie? I don't think I've ever seen it in this country.

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the stock is in cubes John, if you want some i could always mail you some.