Slow Cooked Minted Lamb Stew

Directions

1. 1

   Bring a large pan to the hob and place on a medium heat. Once hot, spray with low calorie cooking oil and brown off the diced lamb shoulder for a couple of minutes.

2. 2

   Transfer the browned lamb to the slow cooker and add the diced onion, garlic, carrots, potatoes, vegetable stock, mint sauce and fresh thyme.

3. 3

   Cook for 6 hours on the low setting, or 3-4 hours on the high if you’re in a hurry.

4. 4

   Once the time is up, remove the slow cooker lid and discard of the thyme. Add pepper, one handful of frozen peas and two tablespoons of lamb gravy granules.

5. 5

   Stir well and leave the slow cooker uncovered on the high setting for a further 30 minutes.

6. 6

   Serve with part baked baguette and enjoy!