Better Homes and Gardens (Australia) - - Slow Cooking -

6 in­gre­di­ents

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

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