Lamb Hotpot in the Slow Cooker

Lamb Hotpot in the Slow Cooker

Serves 4

No Count Recipe from the WW boards

1. Set the SC to high.
2. In a small saucepan, cover 90g pearl barley with water and boil for 10 mins.
3. Slice 450g potatoes (I use slightly older ones, they seem to be nicer than new ones) , rinse and layer in the bottom of the SC.
4. Seal 300g lean, cubed lamb in a frying pan with a little spray oil and add to SC.
5. Put 6 peeled, whole shallots, 4 chopped carrots and 2 sliced stick of celery into the frying pan, to soften/colour for a few minutes and add to SC. If necessary, de-glaze the pan with a little water and add liquid to the SC.
6. Add the pearl barley to the SC with its cooking liquid.
7. Mix two lamb stock cubes into ~800ml of water, stir in 1tbsp of mint sauce and add to SC so that everything is covered by about 10mm of stock (add more water, if required)
8. Cover, switch to Auto and leave for at least 8 hours.

This serves 4. I have frozen the leftovers before now and they are even tastier when reheated!