BeefLambSlow cooker

Slow-cooked lamb with gremolata


Serves: 6
Time to make: 3 hrs 50 mins (Hands-on time: 20 mins, Cooking time: 210 mins)
Total cost: $23.70 / $3.95 per serve

  • cooking oil spray
  • 800g boned lamb shoulder, fat trimmed, cut into 3cm-pieces
  • 1 leek, white part cleaned, chopped
  • 1 large carrot, chopped
  • 2 sticks celery, chopped
  • 1 1/2 cups no-added-salt beef stock
  • 2 tablespoons no-added-salt tomato paste
  • 1 tablespoon chopped fresh rosemary
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 2 zucchinis, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons lemon zest
  • 2 cloves garlic, finely chopped
  • 3 cups mashed orange sweet potato, to serve (no milk)


Step 1 Spray a large saucepan with oil and place over high heat. Cook lamb, in batches, for 2-3 minutes until browned. Transfer to a plate.

Step 2 Return pan to medium heat and spray with a little more oil. Add leek, carrot and celery and cook, stirring, for 5 minutes or until softened. Add stock, 2 cups water, tomato paste and rosemary. Bring to the boil. Reduce heat and simmer, covered, for 3 hours or until lamb is very tender. You can cook it for 4-5 hours if you like. Using a shallow spoon, skim off any visible fat.

Step 3 Add chickpeas and zucchini and cook for 15 minutes, or until zucchini is tender and chickpeas are heated through.

Step 4 Combine parsley, lemon zest and chopped garlic in a small bowl. Sprinkle over casserole. Serve with mashed sweet potato.

HFG tip

  • If you have time, make the casserole as per recipe until skimming off fat. Instead of doing that, place casserole into fridge for a few hours or overnight. All the fat will solidify on the surface of the casserole. It’s then much easier to remove and discard. You’ll get a tender casserole with barely any fat.
  • This recipe serves six so you can pop spare serves in the freezer to enjoy later!
  • This meal can also be cooked for 6-10 hours in a slow-cooker.
  • Freezes well for one month.


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