Slow Cooked Pickled Lamb

Name: Pickled Lamb in the Slow Cooker
Ingredients: 1-2 kg pickled lamb; 1 chopped onion; 2 chopped carrots; ½ cup red wine – optional; 500 ml beef stock; Herbs of choice – rosemary & thyme; 2 tsps crushed garlic; ¼ cup balsamic vinegar

Pickled Lamb in the Slow Cooker

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Servings: 6 people

Course: Lamb

Ingredients Method

Ingredients

1-2 kg pickled lamb
1 chopped onion
2 chopped carrots
½ cup red wine – optional
500 ml beef stock
Herbs of choice – rosemary & thyme
2 tsps crushed garlic
¼ cup balsamic vinegar

Method

Prepare the Lamb

Pat the lamb dry and season it with salt and pepper or flavoured salt of your choice
You can put the lamb directly into the slowcooker but for more flavour sear the lamb in a hot oiled pan on all sides until golden brown.

Slow Cooker Instructions

Place the onions and carrots on the bottom of the slow cooker.
Add the lamb on top of the vegetables
Pour the liquids over the lamb and add the garlic, herbs and balsamic vinegar.
Cover and cook on low for 6 – 10 hours depending on the size of the lamb.

To Serve

Remove the lamb from the slow cooker and let it rest.
Use the liquid to make a gravy. Strain the cooking liquid to remove the solids and simmer the liquids in a saucepan until thickened. Or you could use a cornflour slurry to help thicken the juices.
Shred the lamb with 2 forks or carve it and serve with the gravy and your favourite sides such as mash and vegies or salad and chips. Or create some indulgent wraps with your favourite salads.

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Pickled Lamb

$18.99