LAMB WITH PEAS AND MINT
In the slow cooker
Preparation time 10 mins Cooking time 8½ hours Serves 6
2 brown onions, thinly sliced 125ml dry white wine 250ml chicken stock 1.2kg boneless lamb shoulder 300g jar mint jelly
1 cup frozen peas
OPTIONAL SERVING SUGGESTIONS Fresh mint leaves Mashed potato
STEP 1 Put onion, wine and stock in the bowl of a 5L slow cooker. Stir to roughly mix together.
STEP 2 Sit lamb on top.
STEP 3 Spoon ½ cup of the mint jelly on top of lamb, spreading to coat, allowing excess to fall into bowl.
STEP 4 Place bowl in appliance. Cover with lid and cook on the low setting for 8 hours.
STEP 5 Remove lid from bowl and add peas. Cover with lid and cook for a further 30 minutes. STEP 6 Remove bowl from appliance, remove lid and season. Serve partially broken up, with remaining mint jelly and optional serving suggestions, if using.
Lamb with peas and mint