James Martin slow cooked lamb recipe

James Martin’s slow cooked lamb with cabbage slaw

A heady combination of delicious flavours makes this recipe a special dish to serve to friends

By , 26 July 2016
James Martin’s slow cooked lamb with cabbage slaw
  • Ready in: 480 mins
  • Serves: 8
  • Price: per serving

  • If you don’t have a slow cooker you can cook this on the hob in a pan with a lid gently for 3 to 4 hours or in the oven at 150c for 4 hours.

  • This lovely lamb dish can also be served with rice or pasta.

  • As an alternative to Beef stock, you can also use chicken or vegetable stock.

  • Nutritional Info
    Each 361g serving contains
    • Cals 321
    • Fat 12.3
    • Sat Fat 4.3
    • Sugar 17.3
    • Salt 2.89
    of your reference intake.
    Typical energy values per 100g: 372kJ/89kcal.
    • 2 x 300g Butcher's Selection British Lamb Shoulder Fillets
    • 1 tbsp Extra Special cold pressed rapeseed oil
    • 2 onions, peeled and finely diced
    • 2 garlic cloves, finely chopped
    • 3tsp chipotle paste
    • 2 tsp harissa paste
    • 2 sprigs rosemary
    • 2 dried bay leaves
    • 3 tbsp Asda tomato purée
    • 200g Asda tomato ketchup
    • 4 tbsp Worcestershire sauce
    • 4 tbsp reduced salt soy sauce
    • 2 x 250g Extra Special Concentrated Beef Stock
    • 4 brioche buns or 8 slices of sourdough bread
    • Half a white cabbage
    • Small bunch of fresh coriander, chopped
    • Juice of 2 limes
    • 1 tbsp Extra Virgin olive oil
    • 25g crisp fried onions
    • Heat the frying pan and add the oil to heat through. Add the lamb fillets to the pan and seal the meat on all sides.

    • Add the diced onions, diced garlic, bay leaves, chipotle and harissa paste to the slow cooker along with the meat.

    • Add the tomato puree, soy sauce, Worcestershire sauce, tomato ketchup, stock and rosemary

    • Cook in the slow cooker for 8 hours.

    • To make the cabbage slaw, cut the cabbage in half and finely slice. Season with the lime juice and add the extra virgin olive oil and chopped coriander.

    • Slice and toast the brioche buns

    • Take the lamb from the slow cooker and shred the meat in a bowl using two forks.

    • Once shredded, return the lamb to the slow cooker and combine with the remaining sauce.

    • Serve the meat on the brioche buns and spoon over the sauce.

    • Top the buns with the cabbage slaw and crisp fried onions.