Slow Cooker Lamb Casserole
This casserole is extremely easy to make and only uses 6 easy to find ingredients and some water.
You can choose to use chicken, if you do cook the sauce, without the chicken, then add the chicken breasts, 1 per person, for the last 1.5 hours on high or 3 on low.
Ingredients
8 Gigot Lamb (cheaper) or Loin Lamb Chops (€€€)
1 red pepper – chopped into small pieces
1 onion – chopped into small pieces
4 garlic cloves – chopped finely
1 stick of celery – chopped into small pieces
1 vegetable stock pot (use 2 or more if not using Knorr)
100ml water
1 tbsp bisto or 25g melted butter mixed to a paste with 25g flour or rice flour.
Instructions
1
Season the chops with salt and pepper on both sides then brown them on a pan or under a hot grill as I did (it means no oil is needed)
2
Add all the chopped veggies to your slow cooker or a casserole dish.
3
Place the chops on top then add the water and stock pot.
4
Cover and cook on high for 3 – 4 hours or low for 6- 8. (reduce by 1 hour if using loin chops as they cook to tender quicker)
5
OVEN METHOD –
Pre-heat your oven to 180C or GM4 then place the ingredients into the casserole dish as per step 3 and 4. Cover and cook for 3 -5 hours until the chops are tender.
Pre-heat your oven to 180C or GM4 then place the ingredients into the casserole dish as per step 3 and 4. Cover and cook for 3 -5 hours until the chops are tender.
6
When ready, gently remove the chops from the cooking liquid and place on a plate. Leave the slow cooker on.
7
Add the bisto OR half the flour and butter mix to the hot sauce and mix until it is free of lumps. It will thicken slightly. Cook for 5 – 10 minutes on high. add more if you want it thicker.
8
Serve with your favourite veg and potatoes. I love it with creamy mash.
Categories:Gigot Lamb ChopsGluten Free method includedLoin Lamb ChopsMain CourseMeatSlow Cooker Recipes
Liam Boland - BiaMaith Chef
