Simple Way to Prepare Perfect Slow cooker minted lamb casserole

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Before you jump to Slow cooker minted lamb casserole recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that tough. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let's go back to slow cooker minted lamb casserole recipe. You can have slow cooker minted lamb casserole using 13 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to prepare Slow cooker minted lamb casserole:

1. Get 4 of lamb leg steaks.
2. Provide 2 of carrots.
3. Take 2 of parsnips.
4. Prepare 1 of onion.
5. Provide 2 cloves of garlic (minced).
6. Prepare 2 pints of lamb stock.
7. You need 2 tbsp of mint sauce.
8. Use 8 of baby potatoes.
9. Provide 3 tbsp of gravy granules.
10. Provide 4 tbsp of plain flour.
11. Provide 2 tsp of dried mint.
12. Take of Salt and pepper.
13. Prepare 6 of frozen stuffing balls.

Steps to make Slow cooker minted lamb casserole:

1. Chop and peel carrots, parsnips and onion. Cut potatoes into quarters. Add them into a slow cooker. In a bowl mix flour dried mint and seasoning together. Cut the lamb steaks in half and four with the seasoned flour. Add them into the slow cooker..
2. Pour lamb stock in and add mint sauce, gravy granules and garlic. Mix well and cook on low for 4 hours. Add stuffing balls and cook for a further hour..

Transfer in to the slow cooker, pan or multi/pressure cooker and add everything else except the mint and stir. Shake off the excess flour and reserve. Lift out to a plate and repeat with the rest of the lamb. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on.

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