Lamb Casserole with Baby Potatoes

Cook time

85 minutes

Serves

4

INGREDIENTS

  • 3.5 kg boneless lamb leg
  • 2 tbsp olive oil
  • 1 pinch salt and black pepper
  • 1 whole onion, diced
  • 1 500 g can crushed tomatoes
  • 1 tsp paprika
  • 1 tbsp garlic, minced
  • 2 bay leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup red wine
  • 1 500g can great northern beans
  • 550g baby potatoes, sliced in half
  • Fresh parsley for garnishing

METHOD

  • Step 1 Trim the fat from the lamb and cut into large chunks.
  • Step 2 Season the lamb with salt and black pepper.
  • Step 3 Set the Crock-Pot® Express Crock Multi-Cooker to the BROWN/SAUTÉ setting.
  • Step 4 Once the multi-cooker is hot, add the chunks of lamb and sear on each side. Do this in two batches.
  • Step 5 Once the lamb is seared on both sides, add all of it back into the multi-cooker.
  • Step 6 Add the diced onion, tomatoes, paprika, salt and pepper, garlic, bay leaves, salt, pepper, wine beans and potatoes.
  • Step 7 Stir to combine, place the lid tightly on top and lock.
  • Step 8 Press MEAT/STEW and set the timer for one hour.
  • Step 9 Take off the lid carefully and serve into bowls. Garnish with fresh chopped parsley.

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