Easy minty lamb casserole

Easy minty lamb casserole


102 people made this

About this recipe: Cooked in the slow cooker. This is a perfect meal for when you return from work or lazy Sunday dinner. Delicious if served in a giant Yorkshire pudding. This is lush.

Serves: 4 

  • 300 to 400g baby new potatoes
  • 6 to 8 carrots
  • salt and pepper seasoning mix
  • 1 small boneless lamb shoulder
  • 2 lamb stock cubes
  • 3 tablespoons mint sauce

Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

  1. Warm slow cooker by switching on high.
  2. Rinse new potatoes but don't bother peeling and cut in half then half again and layer at bottom of slow cooker.
  3. Rinse and peel carrots and slice into small slices, not too thick. Layer carrots on top of potatoes, I season at this point with my salt and pepper seasoning mix which has crushed chillies, just a tablespoon sprinkled on top of potatoes and carrots.
  4. Next layer the lamb shoulder on top of the veg. I tend to roll it out of the shape it's in when I buy it and layer it flatish.
  5. Dissolve 2 lamb stock cubes in 400ml boiling water and stir in the mint sauce and pour in the slow cooker.
  6. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

Cook’s tip

If needed, thicken with a bit of cornflour at the very end while it's simmering. Serve in a giant Yorkie. Lovely!!!

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Reviews (19)


This was gorgeous, went down a treat In our house - 24 Aug 2014


A truly special day in my house...everybody loved this meal (very rare occurrence) It was so simple to make and is a one pot meal, my favourite kind. I will admit I halved the mint sauce (I'm not a fan), added some shallots quartered, a teaspoon of garlic and some rosemary. - 01 Apr 2013


Wow, absolutely lovely, 6 hours made the lamb just fall apart, simply the best lamb I have had, served with homemade Yorkshire pud, the pot was emptied. Only change for next time will be slightly less mint as it was strong - 30 Jul 2013

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