Recipe: Slow Cooked Lamb in Red Wine

This is a staple autumn/winter recipe that I swear by for a warming, comforting and seriously delicious dinner!

The best part: it only takes 15 minutes before work in the morning!

You will need:

Lamb (I used a half leg)
1 tin chipped tomatoes
1 leek
1 courgette
1 pepper / handful of mixed peppers
6 shallots
1 stock cube
½ bottle of red wine
2.5ml garlic
2.5ml turmeric
2.5ml mixed herbs
2.5ml paprika

This will feed 3 people – or 2 hungry/greedy people as was the case for us!


  1. Seal your lamb by frying around all the edges in a hot pan with no oil. Place it into the slow cooker.
  2. Chop the peppers, leeks and courgettes into decent size chunks – big enough to prevent them from disintegrating. Half the shallots. The leftovers from the packs of vegetables I bought I chopped up and stuck in the freezer so it’s even quicker next time!
  3. Add the vegetables, your tin of chopped tomatoes, half bottle of wine, stock cube and herbs/spices – then a nice dose of black pepper. A bay leaf wouldn’t go amiss here either if you have any!
  4. Put the slow cooker on and go to work or off you trot to do whatever you fancy for the day! I had mine cooking for nearly 10 hours and the meat was absolutely amazing.
  5. Remember to remove the fatty layer if your lamb has one and all the bones from the slow cooker at this point.
  6. I quickly made up some mashed potato with (pretty much a whole tub of) spring onion Philadelphia mashed into it. I completely recommend it!


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