Submitted by Ashleigh Foy
Lamb Casserole
Serving: 8
Ingredients
- 1 Leg of lamb
- 4 peeled and chopped carrots
- 5 medium peeled and chopped potatoes
- 1 Cup of Frozen Peas
- 1 cup of frozen chopped onion
- 250mls of chicken stock
- 1 can of chopped tomatoes
- 1 can of condensed cream of mushroom soup
- 1 packet of french onion soup mix (dry)
- Splash of mixed herbs
- Salt & pepper to taste.
- 2 tablespoons of corn flour if required to thicken
- Mash potato to serve
Instructions
- Place all ingredients into slow cooker on low for 8hrs
- 30 minutes prior to serving if thickening is required,
- add 2 tablespoons of cornflour to 2 tablespoons of cold tap water and mix till a smooth paste and stir into lamb casserole
- Turn lamb casserole to high for the remaining 30 minutes
- Serve on a bed of mash potato
- 5.5L slow cooker used
Tried this recipe?Scroll Down To Share What You Think
Do you cook the lamb with bone in or removed?
Hi Sharon,
I cook with the meat still on the bone.
Loved this dish, meat fell right off the bone and the taste is amazing.
How big was the leg of lamb?
How big is the can of chopped tomatoes?
Usually 400g 🙂
so easy and delicious! highly recommended
Super easy to make and yummy and hearty, meat was so tender and fell off the bone.
Next time I would add some garlic as well.