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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.

lakeland.co.uk

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