This time of year when it’s cold and dreary outside I want something warm and comforting to eat. This Slow Cooker Minted Lamb Stew fits the bill perfectly.
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My mother-in-law bought us a slow cooker for Christmas and we have used it so much since then. So far we have only used it for traditional stews but I’m planning on experimenting with some other recipes soon. I really want to try my One Pot Chilli recipe in there and see how that works.
I just love how easy slow cooker stews are! Just chop up your meat and veg, chuck them in the pot, switch it on and that’s it. Very little prep, very few pots but a delicious and hearty meal.
Lamb and Mint are meant to be together. The flavours compliment each other perfectly which is why I added mint sauce to this recipe. I’ve also used gravy granules to thicken my Slow Cooker Minted Lamb Stew as I prefer to have a gravy more brown in colour. Plus the gravy granules season as well as thicken. If you prefer to use flour to thicken the stew just mix 3-4 tablespoons of plain flour of cornflour with a little water and then stir it into the stew. If you do use flour you may need a little extra seasoning.
I added my peas at the beginning to make things easier but if you prefer to add them later so they stay firmer and greener just add them an hour before serving.
Thinking about purchasing a slow cooker?
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What is your favourite slow cooker recipe? Let me know if you have any suggestions for me to try, and if you make my Slow Cooker Minted Lamb Stew and love it, in the comments below.
Slow Cooker Minted Lamb Stew
- 400 g lamb steaks cubed
- 4 large potatoes cubed (and peeled if you prefer)
- 1 large onion diced
- 3 medium carrots peeled and sliced
- 1 cup peas
- 3 tbsp mint sauce
- 1 tsp mixed herbs
- 750 ml vegetable stock
- gravy granules or flour if you prefer (read the post above)
Add all the ingredients apart from the gravy granules to the slow cooker.
cook for 7 1/2 hours on low or 3 1/2 hours on high.
Stir in 1 tbsp of gravy granules at a time until you have the desired thickness. Put the lid back on and leave for another half an hour. Serve and Enjoy!
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