Slow Cooker Mediterranean Lamb

Slow Cooker Mediterranean Lamb

We have made this recipe so simple, you can almost just place everything in the slow cooker without pre-cooking the onions or browning the lamb.

CAL P/SERVE
435
kJ P/SERVE
1820
FAT P/SERVE
11.9g
CARBS P/SERVE
25.2g
PROTEIN P/SERVE
48.9g
SUGAR P/SERVE
9.2g
SODIUM P/SERVE
564g
FAT
%
1.7%
ENERGY RDI%
20.9%

The only thing we have done is a quickly fry up of the chorizo, as this will maximize the flavour, and you can do this after adding everything to the cooker.

This dish has a lot of depth and richness, and leftovers are perfect for placing in single containers, freezing and having another night for dinner down the track.

Ingredients

  • 800g Casserole Lamb, diced
  • 6 Cloves Garlic
  • 2 tsp. Dried Oregano
  • 2 tsp. Dried Rosemary
  • ½ Chorizo Sausage, diced
  • 3 large potatoes, washed and cut into chunks
  • 3 large carrots, washed and cut into chunks
  • 2 cups passata sauce
  • 3 tbsp. tomato paste
  • 2 cups low sodium beef stock
  • 2 cups water
  • 2 onions, sliced
  • 2 tbsp. chopped parsley
  • 1 cup red wine
  • 1 red capsicum, sliced

Method

  1. Turn on slow cooker to low setting (8 hours).
  2. Place onion, garlic, lamb, red wine, red capsicum, 2 cups beef stock,2 cups water, passata oregano, rosemary and 2 cups water into slow cooker. 
  3. In a small non-stick frypan, on med heat, cook the chorizo for approx 3 mins, or until nice and browned, add to slow cooker. Add the tomato paste.  Stir.
  4. Season with S& P and cook for 6 hours or even 8 but you need to add the potatoes and carrots which will take 1-2 hours to cook.  You can put this on in the morning and when you get home add the potatoes.
  5. Serve when ready or the next day, just prior to serving add the parsley.

Nutrition Table

Servings: 6 Serving size:678g
Average Serve Average 100g
Energy 1820 kJ 269 kJ
  435 Cal 64 Cal
Protein 48.9 g 7.2 g
Fat, total 11.9 g 1.8 g
- Saturated 4.5 g 0.7 g
Carbohydrate 25.2 g 3.7 g
- Sugars 9.2 g 1.4 g
Sodium 564 mg 83 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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