I don’t have a slow cooker but I do have an oven with an automatic timer function. Last weekend we were travelling to Nottingham to see our brand new grandson and I wanted something yummy to return home to. I had recently bought the January 2016 edition of the Sainsburys magazine which has some fantastic looking recipes to try. I had most of the ingredients for the Spanish pot roasted lamb with chorizo and white beans so thought I would give it a go. We were trying to leave the house quickly so I had no time to follow the recipe as it was a bit hands on. Instead I basically just threw in all the ingredients that I had and popped the casserole dish into the oven on the timer. When we got back after a 2 and a half hour drive the result was amazing (quite spicy too) and very welcome. I served it with rice and broccoli. Managed to eat it all before I realised I hadn’t taken a picture. I will add that next time !!
Ingredients I used (you can modify to suit)
Approx 900g rolled shoulder of lamb
2 x 400g tins of cannellini beans, drained
1 onion, chopped
4 cloves garlic, crushed
1/4 teaspoon chilli flakes
200g cooking chorizo, skinned and chopped into chunky pieces
8 large shallots, peeled and halved
1 tsp smoked paprika
1/2 tsp cumin
1 x tin of chopped tomatoes
Couple of sprigs of thyme, leaves only – don’t add the stems
500ml vegetable stock
In a hob/ovenproof casserole dish, soften the onions and garlic in a dash of rapeseed oil. Add the lamb and briefly brown on all sides. Add all the other ingredients around the lamb and cover with the lid. Cook in the oven at 160C for 3 hours. Remove the lamb and ‘carve’. Give the remaining sauce a good stir then add to the meat. Eat and enjoy. I think you will.
Did you find this to be as delicious as we did?