Slow Cooker Lamb Moussaka Slow Cooker Slimming Weight Watchers Friendly Food

SLOW COOKER LAMB MOUSSAKA - SLOW COOKER | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
• Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
• If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
• Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.
• Next make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Set aside.
• Pre-heat the oven to 180°C.
• Place a layer of the lamb mix on the bottom of an oven proof dish.
• Top with a layer of grilled aubergine then another layer of the lamb mixture.
• Top with a final layer of aubergine.
• Pour the white sauce over the top, making sure there are no gaps.
• Sprinkle the grated cheese evenly over the top, then cook for 30 - 40 minutes, or until the cheese is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving.

LAMB SCOUSE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Preheat the oven to 160 degrees°C / gas mark 4.
• Spray an oven proof pan with low calorie cooking spray.
• Season the meat well with salt and pepper, then brown it on all sides, then set aside.
• Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.
• Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.
• Dissolve the stock cube in the boiling water, then add this to the pan. Cover, and cook in the oven or on a medium heat on the hob for 80 minutes.
• After 80 minutes add the stock pot and Worcestershire sauce, then stir to break up the sliced potatoes. This will thicken the Scouse.
• Cut the remaining potato into chunks, then add them and stir. You may need to add a little extra water if it looks a little too dry.
• Replace the lid and cook for another hour or so, or until the potatoes are cooked and the lamb is tender.
• When cooked, check the seasoning and serve.

SLOW COOKER LEG OF LAMB

Steps:

• Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
• Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
• Cook on Low for 6 to 8 hours.

SLOW COOKER LEG OF LAMB

Steps:

• Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
• Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
• Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.