Slow Cooker Lamb
Ingredients
1 2.2 lb Lamb cut into cubes
2 tbsp Olive oil
1/2 cup Onion chopped
1 garlic clove sliced
10 garlic cloves whole skin-on
1 cup Stock veg, beef
2 tbsp Ketchup
1 tbsp Mustard paste
1 tbsp Soy sauce
2 tbsp Brown sugar
1 tbsp Hot paprika smoked
3 Bay leaves
2 sprigs Rosemary fresh
2 sprigs Thyme fresh
1 tbsp Cornstarch
1/2 tsp Salt
1/2 tsp Pepper
Directions
You can add all ingredients in the slow cooker except the cornstarch and give it a good mix or to ensure everything is well combined and cooks evenly you can layer the ingredients.
Start by adding the oil, onions, and garlic (slices and whole). Followed by the lamb, salt and pepper.
In a bowl or measuring cup combine the stock, ketchup, mustard, soy sauce, brown sugar, paprika – stir well then pour over the lamb.
Add the bay leaves, rosemary, and thyme. Make sure everything is immersed inside the liquid. Cover the slow cooker with its lid.
Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender.
After the cooking time – combine the cornstarch with a little water to create a slurry – add it to the slow cooker – stir well.
Continue to cook on low for half-hour or high for 15 minutes.
Discard the leaves before servings.
