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Slow Cooker Recipes > Lamb Recipes

Slow Cooker Recipe

Minted Lamb With Couscous

Minted Lamb With Couscous

Minted Lamb with Couscous is rated 3.3 / 5 based on 39 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:
Added 28 Apr 2013

Ingredients

  • 2 lb (900g) shoulder of lamb
  • 1 onion sliced
  • 2 garlic cloves chopped finely
  • 1 tablespoon olive oil
  • 2 teaspoons (all-purpose) plain flour
  • 3 tablespoons mint jelly
  • 300 ml (10 fl oz) lamb stock
  • 150 ml (5 fl oz) red wine
  • salt and pepper

Ingredients for Herby Couscous:

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

Steps:

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

  • 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.
  • Recipe End

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