Slow Cooked Lamb and Lentils
5 Review(s)
5-6 hours on low 10 minutes
Prep : 10 minutes Cook: 5-6 hours on low
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It takes no time at all to prepare this wholesome delicious dish, then let the slow cooker do the rest. The end result is tender, succulent lamb and flavoursome lentils with a tomato twist.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 onion, peeled and sliced
2
2 carrots, peeled and sliced into thick pieces
3
1 parsnip, peeled and cut into thick pieces
4
4 lean lamb shoulder chops
5
400 g can Wattie's Lentils in Springwater, drained
6
400 g can Wattie's Crushed and Sieved Tomatoes
7
1 dash Worcestershire sauce
8
2 bay leaves
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How do I make it ?
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Step 1
Turn slow cooker onto low to preheat. Step 2
Arrange onions, carrots and parsnips in the base of the slow cooker. Place the lamb shoulder chops onto the vegetables. Step 3
Add the drained Wattie’s Lentils. Step 4
In a jug mix together Wattie's Crushed and Sieved Tomatoes and Worcestershire sauce. Pour over the lamb. Add the bay leaves. Cover. Cook on low for 5-6 hours, until the lamb is tender. Serve with rice or mashed potatoes and seasol greens. Kraft Kitchen Tips!
Oven Cook
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