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Member recipe

Slow Cooker Lamb Stewed with Tomatoes and Garlic

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Cooking time

Prep: 20 minutes Cook: 8 hours


Serves 2

Cooking time: 6-8 hours. 11g carbohydrates. 640 kcal.

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  • 600g stewing lamb
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 sprig rosemary
  • 75 ml dry white wine
  • 75 ml lamb or beef stock
  • 200g can chopped tomatoes


  1. Trim the fat and cut the lamb into 2.5cm cubes. Toss in the flour to coat.

  2. Heat the oil in a pan and fry the lamb for 5 minutes, stirring until browned. Transfer the lamb to the cooking pot.

  3. Add the garlic and cook for seconds before adding the rosemary, wine and stock. Bring almost to the boil, stirring. Pour over the lamb.

  4. Season with the salt and pepper, and stir in the tomatoes. Cover the pot with the lid, and switch the slow cooker to high. Cook for 1 hour.

  5. Reduce the heat to low and cook for 6-8 hours, or until the lamb is tender. Season to taste and serve.

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