A few weeks back my lovely friend Cath had a fab guest post here on Planning With Kids – Slow Cooked Roast Lamb. In this recipe Cath cooked the roast lamb slowly using a french oven. I unfortunately do not own one of them (but to my family reading this, I would be super happy to get one as a present!!!) but really wanted to try and cook this dish myself.
Then my mother in law (who regularly reads my blog – thanks!) turned up last week end with a leg of lamb for us. She had noted that there hadn’t been much in the way of roasts in my menu plan recently. And she was right. I am not a regular roast cooker. I know everyone says they are easy, but personally I have struggled with timing everything and I also find it such a messy meal to make, so many dishes etc.
Well now that I had this large leg of lamb, I needed to cook it, so I decided to experiment with Cath’s recipe in the slow cooker and the result was fantastic. I am now converted to cooking more roasts this way. It was so easy and as Cath said it would, the meat literally just falls of the bone and is so tender and tasty.
I have written out the method that I used for the slow cooker below – if you want to use a french cooker or tangine, check out Cath’s post here.
Slow Cooker Roast Lamb
- Olive oil
- Leg of lamb (ours was 2kgs)
- 2 x Onions, sliced thinly
- 810 grams Can of Tomato soup
- 4 -5 carrots, peeled, top and tailed and cut to the same size.
- Chosen vegetables for sides – we just had potatoes carrots and peas.
Using the slow cooker, this recipe took about 8 hours to cook.
- Make sure that the leg will fit into your slow cooker. Ours was a little too big, so the ingenious Mr I went and grabbed his hacksaw and took the end off, so it would fit in!
- Heat a couple of tablespoons of oil in a heavy based fry pan.
- Brown / sear the leg of lamb in the oil for about 10-15 minutes.
- Add your onions here if you are having any and let them sauté around the meat for a couple of minutes.
- Transfer the leg of lamb and onions to the slow cooker. Add tomato soup to the meat making sure that it has a complete covering of the soup. Put the lid on and cook on high for 4 hours.
- Turn the leg over, mix the soup and onions, pouring the liquid over the top of the lamb and cook for another hour.
- Add carrots, cook for a further 2 – 3 hours.
- I cook our chopped up potatoes in the oven with just a little bit of oil. It is the same method as these homemade star chips, but without the pretty shapes! They take an hour to cook.
- I steam any other vegetables which take about 10 – 20 minutes depending on what they are.
- As Cath directed, I peeled back some meat to check if it’s ready. “it should come away easily. The meat just starting to fall off the shank is a good indicator the lamb should be tender.” And it did exactly that!
- Once cooked, remove from the slow cooker and let rest.
- Carve lamb, add carrots and vegetables.
- The kids preferred the tomato gravy on the side of the plate, I loved it poured directly over my lamb!
- Thanks Cath this is such a winner recipe .
The Family Menu Plan For This Week
Baking: Rice Bubble Slice
Monday: Pumpkin Soup (My parents have visited and brought with them a massive sack of pumpkins – I think we will be having pumpkin soup weekly for a while!)
Tuesday: Beef Stroganoff (carry over from last week)
Wednesday: Left Overs
Thursday: Spaghetti Bolognaise
Friday: Pasta With Chicken And Spinach
Sunday: Eating Out!
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.lamb, slow cooker, winter