Rosemary & Irish Lamb Casseolette

Rosemary and Irish Lamb is a match made in heaven! – We got a taste of spring weather this week so Lamb and new potatoes feature in this recipe.

Rosemay & Lamb - like a celebrity wedding!

Ingredients:


		300g small potatoes 500g Lean Irish Lamb (cubed)
		4 carrots, sliced into chunks
		1 onion, finely diced
		1 red pepper, finely diced
		2 sprigs fresh rosemary
		2 sprigs fresh rosemary
		1 lamb stock cube
		water to cover other ingredients
		salt and freshly ground black
		Pepper Tin of chopped Tomatoes

Method:

1. Put all the ingredients into the inner pot with enough water just to cover the contents

2. Bring to the boil

3.	Turn down the heat and simmer for 12 minutes
	with the lid on.
4.	Turn off the heat and transfer the inner pot into
	the vacuum-insulated outer container.
5.	Close the lid and leave to cook for a minimum of
	3 hours. If you leave it longer it will only improve.
6.	Before serving, check the seasoning and add salt
	Before serving, check the seasoning and add salt
	and pepper if needed.

Slow cooking made easy.