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 with savoy cabbage 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.
Easy to prepare
I managed to prepare this slow cooker lamb casserole, sling it in the slow cooker, then get on with my work on a day I was working from home and had loads to do.
As there is no complicated prep to do it doesn’t take long at all to prepare the vegetables, fry off the lamb (this ensures you get a great flavour and seals the fat into the meat) and pop it in the crockpot.
If you need to leave early for work, you can even prepare the veg the night before and leave them in a tub in the fridge, to save on time.
Lamb
We tend to have a beef stew or chicken casserole usually so a lamb casserole makes a nice change and went 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 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 ensured that the gravy thickened as it cooks and was not too thin. 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 squeezed as many vegetables as I could into this lamb casserole, so you don’t need to serve any on the side if you don’t want to as you already have a good serving.
Peas, carrots and savoy cabbage and onion are all in there. Even the kids liked the savoy cabbage cooked this way and didn’t feel the need to pick any bits out. Winning!
Slow cooker family dish
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 needed
You will need the following:
- diced lamb
- onion
- carrots
- peas
- savoy cabbage
- tomato puree
- plain flour
- fresh rosemary
- mint sauce
- lamb stock cubes
- boiling water
How to make slow cooker lamb casserole
This recipe is so simple!
Step 1. Brown the lamb in a pan, then coat it in plain flour.
Step 2. Put the rest of the ingredients in the slow cooker pot.
Step 3. Cook for 4-5 hours on high or 7-8 on low.
Step 4. Serve! Delicious with mashed potato.
More slow cooker recipes to try
Now that you are here, don’t miss out – my Slow Cooker Archives are is 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).
Subscribe by email today and never miss a recipe! Follow me on Facebook or Youtube too! I’m also on Twitter and Instagram.
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 casserole recipes
Pin this recipe for later
Recipe
Slow Cooker Lamb Casserole
Ingredients
- 600 g diced lamb
- 3 tsp plain 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.
- Place the onion, carrots, peas, savoy cabbage and lamb in the slow cooker pot.
- Pour over the boiling water and add the lamb stockpots or cubes, tomato puree, mint sauce, rosemary and season to taste.
- Cook for 4-5 hours on high, or 7-8 on low.
- Serve!
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…