Made from a slow-cooked shoulder of lamb. The vegetables were prepared first while the water in the slow cooker was heating. A spanish onion was sliced and slowly browned in a skillet for fifteen to twenty minutes. The onion was added to two pints of water brought to boiling in a large slow cooker, and then pre-prepared batoned carrot and roughly cut parsnip pieces were also added. Some lamb stock was added to the mix also.
The boneless shoulder of lamb was placed into the simmering water at a high heat for an hour, and then the heat was turned down to low, and the joint left to cook overnight for between six to eight hours.
The gravy and the joint were separated. After cooling the lamb tallowfat was spooned from the top of the gravy bowl, and the joint was cut into slices with an electric kitchen knife.
Pre-boiled potatoes were added to the slices of lamb and the gravy, along with the chopped spring onion and the yellow pepper, cut into strips. Thickened with a little cornflour, and some rosemary. Cooked for around half an hour before serving.
Lamb Casoulet with Spring Onion and Yellow Pepper
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