Lamb with peas and mint

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.