Winter Lamb Soup Crock Pot Recipes

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WINTER LAMB SOUP - CROCK POT

I made this lamb soup with on hand ingredients, so feel free to substitute your favourites. This is a fairly thick soup so if a thinner more broth type is desired just add less, or omit the gravy powder. Great hearty soup perfect for cold winter nights.

Provided by Sarah

Categories     Lamb/Sheep

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 16



Winter Lamb Soup - Crock Pot image

Steps:

  • Season lamb with salt and pepper (if using) add oil to fry pan, browning lamb in batches.
  • Add lamb to crock pot with all ingredients except fresh dill.
  • Stir to combine ingredients.
  • Cook on low for 8 to 10 hours.
  • Add dill stir and leave for 10 more minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 469.4, Fat 28.4, SaturatedFat 10.3, Cholesterol 122.7, Sodium 789.5, Carbohydrate 18.1, Fiber 3.3, Sugar 7.4, Protein 34.9

750 g lamb, diced
2 tablespoons olive oil
1/4-1/2 teaspoon salt (optional)
1/4-1/2 teaspoon pepper (optional)
3 carrots, sliced
2 leeks, halved and sliced
3 celery ribs, chopped
1 (425 g) can chopped tomatoes
1 red onion, diced
8 peppercorns
1 tablespoon Worcestershire sauce
1 bay leaf
1 (40 g) packet French onion soup mix
2 tablespoons dry gravy mix
1 1/2 liters vegetable stock
1 -2 tablespoon fresh dill, chopped

LAMB IN THE SLOW COOKER

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories     Meat and Poultry Recipes     Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9



Lamb in the Slow Cooker image

Steps:

  • Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
  • Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
  • Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
  • Slice roast thinly and serve with gravy.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

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