Lamb You Can Eat With A Spoon (Slow Cooker)
Recipe: #22470
January 11, 2016
Categories: Beans, Lamb/Mutton, Christmas, Sunday Dinner, Slow Cooker, Gluten-Free High Fiber, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, more
"This takes a large slow cooker - 6 quart. Recipe source: Slow Cooker Cooking by Lora Brody"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (603 g)
- Calories 564.6
- Total Fat - 21.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 217.7 mg
- Sodium - 1339.2 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 3.5 g
- Sugars - 9.6 g
- Protein - 71.2 g
- Calcium - 102.7 mg
- Iron - 7.3 mg
- Vitamin C - 12 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In saucepan over medium heat heat the oil and then saute the shallots until softened. Scrape them into the slow cooker
Step 2
Place the carrots in the slow cooker insert with the shallots. In a bowl whisk together the next 6 ingredients (-soy sauce) and then pour the mixture over the carrots in the slow cooker.
Step 3
Use a small knife to make slits all over the lamb and insert a sliver of garlic into each one.
Step 4
Place the met in the slow cooker and sprinkle with herbs de Provence. Cover and cook on low for 10-12 hours or until meat is tender.
Step 5
Transfer meat to a serving platter, cover, and refrigerate for 2-6 hours while you prepare the flageolets with rosemary. You will need the vegetable solids and the cooking liquid to make them (recipe follows)
Step 6
To make the flageolets : to the lamb cooking juices in the slow cooker insert add the beans, rosemary, salt and pepper. Add beef broth, if necessary to cover the beans. Cover and cook on low for 5-6 hours or on high for 2-3 hours until the beans are tender. Taste and season with salt and pepper.
Step 7
When ready to serve: reheat the lamb (a microwave or place in a preheated 250 degree oven for 30 minutes.
Step 8
Serve beans topped with the slices of lamb.
Tips
No special items needed.
0 Reviews
You'll Also Love
