Slow-cooking lamb leg roast makes it so tender and juicy. To make it healthy and low-cal, we’ve swapped the traditional French onion soup mix for spices and fresh ginger instead
368 calories per serve
2 tsp extra virgin olive oil
600g easy carve (boneless) lamb leg roast, excess fat trimmed, cut into 3cm pieces
1 large brown onion, cut into thin wedges
2 celery sticks, finely chopped
3 large carrots, peeled, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
500ml (2 cups) gluten-free Massel Salt Reduced Stock Chicken Style
1 tbsp pomegranate molasses
1 tbsp no-added-salt tomato paste
400g can no-added-salt chickpeas, rinsed, drained
90g dried apricots
1 tbsp gluten-free cornflour
Fresh mint leaves, to serve
Pomegranate arils, to serve
4 Method Steps
Step 1Heat half the oil(2 tsp extra virgin olive oil) in a large non-stick frying pan over medium-high heat. (Alternatively, use the Browning function on the slow cooker.) Add the lamb (600g easy carve (boneless) lamb leg roast, excess fat trimmed, cut into 3cm pieces). Cook stirring, for 3 minutes or until browned. Transfer lamb to slow cooker.
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Step 2Return pan to medium heat. Add the onion (1 large brown onion, cut into thin wedges), celery (2 celery sticks, finely chopped), carrot (3 large carrots, peeled, sliced) and remaining oil. Cook, stirring, for 3-4 minutes or until softened. Add cumin (2 tsp ground cumin), coriander (2 tsp ground coriander) and cinnamon (1 cinnamon stick). Cook, stirring, for 2 minutes or until aromatic. Transfer to the slow cooker. Add the stock (500ml (2 cups) gluten-free Massel Salt Reduced Stock Chicken Style), molasses (1 tbsp pomegranate molasses) and tomato paste (1 tbsp no-added-salt tomato paste). Stir until combined
Step 3Cover and cook on High for 3-4 hours (or Low for 6-7 hours) or until the lamb is very tender, adding the chickpeas (400g can no-added-salt chickpeas, rinsed, drained) and apricots (90g dried apricots) in the last 30 minutes of cooking.
Step 4Combine the cornflour (1 tbsp gluten-free cornflour) and 2 tbs water in a small bowl. Add the cornflour mixture to the slow cooker and stir until combined. Cover and cook for 20 minutes or until the sauce thickens slightly. Sprinkle with mint (Fresh mint leaves, to serve) and pomegranate arils (Pomegranate arils, to serve) to serve.
To make this dish on the Low setting on your slow cooker, up the cook time to 7 hours 20 mins.
Nutrition per Serving