Ingredients
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
Mashed potato
Method
-
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.
COOK'S TIP
You can cook the peas in boiling water just before the lamb has finished, then stir hot peas in and serve immediately.
