Slow cooked lamb falls of the bones and melts in your mouth. Couple it with fast pressure- cooked vegetables and a nutritious arrowroot sauce, and you have yourself an incredibly delicious, nutritious meal with little preparation time required.
- 1-1.5kg Forequarter Lamb chops
- Fresh herbs
- Bay leaf
- 2 medium onions
- 6 -12 carrots, depending on size
- ½ head cauliflower
- 2 celery stalks
- Head of broccoli
- 6 silver-beat leaves
- 4 garlic cloves
- Salt and pepper
- 2-3 tbsp Arrowroot or tapioca flour
- 2-3 tbsp of cold water
- Place lamb chops into slow cooker with salt and pepper, and whatever fresh herbs you have on hand (rosemary is great, parsley, marjoram, whatever!) and the bay leaf. Cover the meat with water. Cook on high for 5 hrs.
- Once the lamb has finished cooking, take the lid off and let it cool down.
- Next chop all the vegetables into chunks or slices.
- Place all the vegetables into a pressure cooker. Take 2 cups of meat juice from the slow cooker and put into the pressure cooker with your veggies. Put the lid on and bring it up to pressure. Cook for 4 minutes. Release the steam.
- Once meat has cooled down a little, remove the bones and gristle carefully.
- Next add the cooked meat to the pressure cooked veggies and stir through.
- Lastly, place the arrowroot or tapioca flour into a mug. Add the cold water and stir to dissolve it. Add it to the pressure cooker and stir through. This will thicken the sauce in the stew.
Enjoy your Slow Cooked lamb with pressure cooked veggie stew!
NOTE: Use whatever vegetables that are in season. I use daikon radish, cabbage, Brussel sprouts, beetroot, spinach, beans, peas, turnips, celariac, leek, bok choy, kale and sweet potato etc.
Printable version: Slow cooked lamb with pressure cooked veggie stew