So Autumn and winter casseroles and one pot meals are amazing!!! Yes, I can hear you all agreeing. I never really cook with Lamb, not too sure why, I think I just forget it’s there if I’m honest. Not any more though because one pot meals with Lamb are crazy tasty. When the meal has finished cooking the meat just falls off the bone and in my opinion is nectar of the God’s.
- 1 medium shoulder of lamb roughly between 600g-700g
- 1 Lamb stock cube
- 350ml water
- 6 carrots, peeled and chopped
- 15 small new potatoes
- 1 turnip, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 onion, peeled and diced
- sprinkle of fresh rosemary
- salt and pepper
Turn your slow cooker onto low and place your potatoes and root veg on the bottom. Season your lamb shoulder with salt and pepper then place on top of the veg and potatoes. Mix your stock cube with the water and pour over your lamb. Add your onions and rosemary, pop the lid on and leave it for 7-8 hours. This is great to do before bed so it cooks through the night and you can then warm it later for dinner. Alternatively, get it done before work and its ready and waiting for when the family get home.
Make up some Bisto gravy by adding the lamb juices to the granules. Why not even add a little crusty bread, Yorkshire pud or some lovely mint sauce!
This will serve 5 and is 684 calories per plate without condiments.
For dessert or a wee snack later on, iv’e made some stunning little Oat biscuits that I got from clean eating Alice. (she’s great by the way, look her up) This recipe was from her new book eat well everyday…
- 50g Oats
- 40g desiccated coconut
- 125g pitted dates
- 70g sunflower seeds
- 45g softened, unsalted butter
- 1/2 orange, juiced and zested
- A small handful of dairy free, dark chocolate chips
Mix the oats, coconut, dates and sunflower seeds in a food processor until they turn bread crumb like. Add the butter, orange zest, juice and chocolate chips. Mix altogether to form the dough.
Tip the mixture onto a clean surface and roll into a log shape about 5 cm in diameter. Wrap it in cling film and place into the freezer to firm for 2o mins.
Pre heat the oven to gas mark 3, and line a baking tray with grease proof paper. Un wrap the dough and slice into 1 cm rounds with a sharp knife. Place onto the baking tray and cook for 15 mins.
These work out at approximately 95 calories per biscuit without the condiments.
I’ve added a little fat free Greek yogurt, strawberry’s and a sprinkle of choc powder but be adventurous.
Peace out xxx