With this chilly weather the slow cooker comes into its own for warming dishes to ward off the chill. Making the most of the seasonal veg, my slow cooker lamb casserole is easy to make and perfect to serve up to the hungry hordes after a long day at school or work.
And since lamb always makes me think of Spring, we can eat this and look forward to the Spring days and forget about the winter.
Crockpot lamb stew is perfect for cold days, with plenty of crusty bread or mash!
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Easy prep
I can prepare this slow cooker lamb stew, sling it in the slow cooker, then get on with my work when working from home and when I have loads to do. It is so convenient for that!
As there is no complicated prep to do it doesn’t take long at all to chop the veg, fry off the lamb and pop it in the slow cooker.
Browning the meat ensures you get a great flavour and seals the meat. Try not to skip this bit.
If you need to leave early for work, you can even prepare the vegetables the night before and leave the chopped veg in a tub in the fridge, to save on time.
Recipe inspiration
We tend to have a beef stew or chicken casserole usually so a lamb casserole makes a nice change and goes down very well with the family.
Savoy cabbage pairs so well with lamb and I also really love mint sauce so made sure I included some of both in the recipe in with the lamb stock, and the resulting minted lamb casserole tastes just divine.
By coating the diced lamb in flour after frying it off this ensures that the gravy thickens as it cooks and is not too thin.
Thin sauces can be a problem when using a slow cooker if you don’t know how to get around this.
So no thin sauces here!
The gravy is the best bit for me, I will be found dipping a bit of crusty bread in the pot to get the last of it!
Full of veggies
I squeeze as many vegetables as I can into this lamb stew.
So you don’t need to serve any more green veg on the side if you don’t want to as you already have a good serving.
Peas, carrots, savoy cabbage and onion are all in there.
Great spring vegetables, and as a bonus the kids like the savoy cabbage cooked this way and don’t feel the need to pick any bits out. Winning!
My slow cooker lamb casserole is going to be a real family favourite here this winter I can tell.
From the delicious aroma that fills the house – what is it about lamb cooking? – to the fact it is so easy to make and can be served with your favourite side – we like it with creamy mash or crusty bread – there is not a single negative I can find about this dish.
If you want to serve up a comforting dish to keep the family going whatever the weather, this ticks all the boxes.
Ingredients
Here are the ingredients you will need. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- diced lamb – feel free to choose a cheap cut like diced shoulder of lamb or diced lamb leg, this works well too with diced lamb neck fillet, though that can be a bit more pricy.
- onion, carrots, peas – I tend to use fresh if I have them, but tinned or frozen will work well too, though frozen could make the sauce go a bit more watery as it defrosts.
- savoy cabbage – goes well with lamb.
- tomato puree – to add flavour and depth to the sauce, also helps to thicken.
- plain flour – coat the browned meat in a little flour, this thickens the stock/sauce as it cooks.
- fresh rosemary – fresh has more flavour but dried will be fine too!
- mint sauce – to make this a minted lamb casserole, a little mint sauce is delicious.
- lamb stock cubes – you can use beef stock cubes if you can’t get lamb.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker lamb stew recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
- Fry the lamb in a dry pan, until all sides are browned off.
- Once cooked off, sprinkle over the plain flour.
- Put the lamb, onion, cabbage, peas and carrots in the slow cooker pot.
- Add the boiling water, lamb stock pots or cubes, tomato puree and mint sauce.
- Stir, then cook for 4-5 hours on high, or 7-8 hours on the low setting.
- Serve! Delicious with crusty bread or mashed potato. Garnish with some chopped fresh parsley if you like, and season with black pepper.
Top Tip: to keep the colour in the peas, add them in the last 30 minutes of cooking (easy if you are home).
Storage
Keep lamb stew in the fridge for 3 days.
Freezing – Freeze portions in freezer bags or Tupperware pots for up to six months. Defrost in the fridge and reheat using the microwave or in a saucepan on the hob/stovetop until piping hot.
More recipes
Now that you are here, don’t miss out – my Slow Cooker recipe archives are full of slow cooker recipes your family will love (other favourites right now at my house are slow cooker sausage casserole, slow cooker moussaka and slow cooker shepherds pie).
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What’s your favourite winter dish? I wonder how many votes there would be for a good lamb casserole or beef stew.
More slow cooker casseroles
Recipe
Slow Cooker Lamb Casserole
Ingredients
- 600 g diced lamb
- 3 tsp plain flour (all-purpose flour)
- 1 large onion diced
- 3 medium carrots chopped
- 350 ml boiling water
- 2 lamb stockpots/stock cubes I used Knorr lamb stockpots
- 70 g fresh peas shelled
- 90 g savoy cabbage chopped
- 1 tbsp tomato puree
- 2 sprigs fresh rosemary
- 2 tsp mint sauce
- salt and pepper to taste
Equipment
Instructions
- Dry fry the diced lamb in a pan to brown it and seal it. Once browned all over, remove from the heat and coat the lamb in the plain flour.600 g diced lamb, 3 tsp plain flour (all-purpose flour)
- Place the onion, carrots, peas, savoy cabbage and lamb in the slow cooker pot.1 large onion, 3 medium carrots, 70 g fresh peas, 90 g savoy cabbage, 600 g diced lamb
- Pour over the boiling water and add the lamb stockpots or cubes, tomato puree, mint sauce, rosemary and season to taste.2 lamb stockpots/stock cubes, 1 tbsp tomato puree, 2 sprigs fresh rosemary, 2 tsp mint sauce, salt and pepper, 350 ml boiling water
- Cook for 4-5 hours on high, or 7-8 on low.
- Serve, garnished with a little chopped fresh parsley if desired. Great with mash or crusty bread.
Natalie says
I often try the same way with lamb, carrots, peas and onions but never tried with cassrole because I think it will be over-cooked if I put it into the hot water over 10 minutes…