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Minted Lamb With Couscous

Minted Lamb With Couscous

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Minted Lamb with Couscous is rated / 5 based on votes.

Print Recipe
Preparation time: 25 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 7-8 hours on HIGH setting
Added 26 Nov 2012

Ingredients:

  • shoulder of lamb at least 900 g or 1 kg (2lb)
  • 1 onion, sliced
  • 2 cloves gralic, chopped finely
  • 1 tablespoon olive oil
  • 2 teaspoons of flour, plain
  • 3 tablespoons mint jelly
  • 300 ml (10fl oz) of lamb stock
  • 150 ml (5fl oz) red wine
  • pepper and salt

Herby Couscous

  • 150 g (5oz) beetroot, cooked, peeled and diced
  • 200 g (7oz) couscous
  • 400 ml (13fl oz) of boiling water
  • juice and grated rind of 1 lemon
  • 2 tablespoons olive oil
  • parsley, finely chopped (small bunch only)
  • mint, finely chopped (small bunch only

Steps:

  1. Preheat the slow cooker as per instruction from the manufacturer.
  2. Heat oil in a frying pan then add the lamb and fry until browned on all sides.
  3. Lift out the lamb using two slotted spoons and place it on the slow cooker pot.
  4. Fry the onion and stir for 5 minutes until golden.
  5. Stir in the flour and garlic.
  6. Add the wine, and mint jelly and mix together until smooth.
  7. Pour in the stock and bring to boil, stirring.
  8. Pour the sauce over the lamb and cover with the lid
  9. Cook on high heat for 7 to 8 hours.
  10. Put the couscous and beetroot into a bowl, pour in the boiling water then add lemon rind and juice, oil and some seasoning.
  11. Cover with a plate and leave to soak for about 5 minutes.
  12. Place the herbs to the couscous and fluff up using a fork then place it on the plates.
  13. Discard the bones and place the lamb into the serving plates.

Serve the sauce separately, place it in a container to pour over the lamb as needed.

For honey-braised lamb and coriander, fry the onion and garlic just like the instruction above. Add 1 tablespoon of crushed coriander seeds mixed flour. Stir in 1 tablespoon of set honey instead of mint jelly then 150 ml (5fl oz) of white wine instead of red. Put the lamb stock, seasoning and 1 bay leaf. Bring to boil then add to the browned lamb in the slow cooker pot. Cover and cook as per instruction above. Serve with green beans and rice.

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