Easy slow-cooked lamb for a spring feast
Looking for a low-effort crowd pleaser for a post lockdown get-together? This melt-in-the-mouth lamb recipe with polenta chips is just the ticket, slow-cooked for five hours.
IN PARTNERSHIP WITH
Slow Cooked Lamb with Parmesan Polenta Chips (serves 6)
Ingredients
- 3 tbsp olive oil
- 1.5kg lamb shoulder
- 2 carrots, peeled and chopped
- 125g celeriac, peeled and chopped
- 5 tomatoes, chopped
- 8 garlic cloves, peeled
- 5 sprigs rosemary
- 1 bottle red wine
- 800ml vegetable stock
- 300g polenta
- 1 tsp smoked paprika
- 75g parmesan, grated
- Small handful parsley, roughly chopped
- Seasoning
Gizmos & gadgets
Lakeland 3.5L Digital Slow Cooker
Lakeland Forged Aluminium 28 cm Griddle Pan
Lakeland Select-Grip Japanese Steel Chef’s Knife 20cm Blade
Lakeland Classic 16cm Lidded Saucepan
Lakeland Multi-Purpose Oven Tray
Method
1/ Heat 2 tbsp of the oil in a large frying pan and brown the lamb on all sides.
2/ Place the lamb in the slow cooker then add the carrots, celeriac, tomatoes, garlic and rosemary to the frying pan and cook for 4-5 minutes. Add these to the slow cooker with the lamb.
3/ Pour over the wine, season well and cook for 5 hours.
4/ After 4 hours bring the stock to a simmer and pour in the polenta with the paprika and half of the grated parmesan, and whisk until the mixture starts to thicken and bubble.
5/ Pour into a high-sided baking tray and level the top. Leave to cool.
6/ Preheat the oven to 200°C, 180°C fan, Gas mark 6.
7/ When the polenta is cool and set, cut into thick chips. Drizzle with the remaining oil and cook for 15-18 minutes, until lightly golden.
8/ Remove the lamb from the slow cooker, remove any bones and serve, shredded, with the vegetables, and polenta chips, sprinkled with the remaining grated parmesan and chopped parsley.
