2 brown onions, thinly sliced
125ml dry white wine
250ml chicken stock
1.2kg boneless lamb shoulder
300g jar mint jelly
1 cup frozen peas
OPTIONAL SERVING SUGGESTIONS
Fresh mint leaves
Put onion, wine and stock in the bowl of a 5L slow cooker. Stir to roughly mix together.
Sit lamb on top.
Spoon ½ cup of the mint jelly on top of lamb, spreading to coat, allowing excess to fall into bowl.
Place bowl in appliance. Cover with lid and cook on the low setting for 8 hours.
Remove lid from bowl and add peas. Cover with lid and cook for a further 30 minutes.
You can cook the peas in boiling water just before the lamb has finished, then stir hot peas in and serve immediately.