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Slow cooker balsamic and juniper berry lamb
Slow cooker balsamic and juniper berry lamb- eight hours in the slow cooker means tender juicy lamb with lovely balsamic flavours. Kid and freezer friendly.
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
8
hours
hours
20
minutes
minutes
Total Time:
8
hours
hours
25
minutes
minutes
Servings:
6
serves
Calories:
584
kcal
Author:
Kylie
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Ingredients
▢
1
kg
diced lamb
▢
two onions
halved then sliced
▢
8
dates
pitted and chopped
▢
1
tablespoon
olive oil
▢
2
tbsps
tomato paste
▢
2
tbsps
juniper berries
▢
¾
cup
balsamic vinegar
▢
2
cups
water
Instructions
In a frypan over medium heat, fry the lamb in batches until brown.
Remove from the heat.
Add the olive oil and onions to the pan and cook until soft over medium heat.
Add the dates, juniper berries, tomato paste and vinegar. Cook until the dates start to dissolve (about 5 minutes).
Add the water, bring quickly to the boil.
Add the lamb and the sauce to the slowcooker. Coat all of the lamb in the sauce and cook on low for 8 hours.
Serve hot over polenta, rice or mashed potato.
Nutritional Information
Serving:
1
plate
|
Calories:
584
kcal
|
Carbohydrates:
17
g
|
Protein:
42
g
|
Fat:
37
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
19
g
|
Cholesterol:
162
mg
|
Sodium:
135
mg
|
Fiber:
2
g
|
Sugar:
13
g
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