Winter Lamb Soup Crock Pot Food

LAMB BONE SOUP

Steps:

• Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
• If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
• Once the stock and the meat are cooked, make the soup.
• Chop the onions and the bacon (if necessary).
• Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
• Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
• Add the stock. Cook for about 10 minutes.
• In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
• Add the shredded meat and heat through for a few minutes.
• Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
• Serve sprinkled with fresh parsley if desired.

SLOW COOKER LAMB STEW

Steps:

• Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated.
• Heat 2 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan.
• Keep aside the browned lamb pieces aside, covered so that they don't get dry.
• To the same pan add chopped onion and garlic. Saute until onion has softened and no more raw smell.
• Deglaze the roasting pan with 1/3 cup of wine. Scrap any brown bits stuck at the bottom.
• Once the wine has reduced, add 1/2 cup of stock(out of total of 3 cups) to the pan and mix.
• Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker.
• Check the seasoning. Slow cook on low for 8 hours or on medium for 4 hours.
• Towards the end of the cooking before 30 minutes, add green peas.
• Serve with crusty bread.

WINTER LAMB SOUP - CROCK POT

Steps:

• Season lamb with salt and pepper (if using) add oil to fry pan, browning lamb in batches.
• Add lamb to crock pot with all ingredients except fresh dill.
• Stir to combine ingredients.
• Cook on low for 8 to 10 hours.
• Add dill stir and leave for 10 more minutes.
• Serve and enjoy.

SLOW COOKER LAMB CHOPS

Steps:

• Combine red wine and onion in a slow cooker.
• Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
• Dip lamb chops in the mustard mixture and massage until fully coated.
• Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
• Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

LAMB AND WHITE BEAN SOUP

Steps:

• Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
• Remove lamb shanks; cut meat into bite sized pieces and return to soup.
• Discard bones and bay leaves; season to taste with salt and pepper.

CROCK POT LEG OF LAMB

Steps:

• Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
• Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
• Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
• Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
• Drizzle over mint vinegar and serve piping hot.

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.

CROCK POT LAMB AND LENTIL SOUP

Steps:

• In a large skillet brown meat in hot oil.
• Drain fat.
• Meanwhile, in a 3 1/2 or 4-quart slow cooker place celery, carrots, and lentils.
• Top with meat.
• Stir in soup, thyme, salt, and pepper.
• Gradually stir in water.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

CROCK POT LAMB AND BARLEY STEW

Steps:

• Place the meat, onion, turnips and carrots in the crock pot.
• Stir in the broth, beer, barley and all seasonings.
• Cover and cook on low for 8-10 hours.
• Stir in the parsley before serving.