Slimming World Syn Free Winter Lamb Stew (Slow Cooker or Conventional Oven)
It's been pelting it down with no signs of stopping today in London. It’s grey and dark, I’ve got the sniffles and i’m feeling super run down and sorry for myself. *sob sob*
I’d originally planned on Slimming World Quiche with salad for tea but the weather & my immune system have dictated otherwise, with me fancying something a little more substantial and warming.
Slimming World Lamb Stew Recipe - Syn Free
- A portion of lamb leg or shoulder - diced. (with any visible fat removed of course)
- 2 bay leaves
- 4 tsp of thyme (or sprigs, if you’re fresh n fancy like that)
- a tsp of peppercorns
- 2 onions, quartered
- 3 garlic cloves (I’m lazy and use the pree-prepped frozen kind)
- Baby carrots
- Turnips - Cut into wedged battons
- Leeks - Trimmed and chunkily sliced
- 200ml lamb stock
- Green beans (again I’m using frozen)
- Salt & Pepper to season
- Parsley to garnish
Pop your diced lamb in a pan along with the bay, thyme, peppercorns, onion quarters and garlic - plus 1 litre of cold water to cover the lamb.
Bring to the boil then simmer for 1 hour 30 minutes.
Discard the herbs and peppercorns from the mix.
Add carrots, turnips, leeks and shallots with 200ml of lamb stock to the pan and again boil & simmer for a further 15 minutes.
Season with salt and pepper to taste.
Add beans for final 2 minutes
Alternatively you can make the stew in your slow cooker; simply add all the ingredients to your crock pot and cook on the low setting for 6-8 hours.
Serve with Slimming World friendly mashed potato, parsley garnish & a generous glug of gravy.