
Slow Cooker Mediterranean Lamb
CAL P/SERVE
435
kJ P/SERVE
1820
FAT P/SERVE
11.9g
SODIUM P/SERVE
564g
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
- Turn on slow cooker to low setting (8 hours).
- 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.
- 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.
- 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.
- 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 |