Lamb neck fillet slow cooker recipes - Main meals

Author: Jose Chao  

Melt in the mouth lamb on easy homemade flatbreads A delicious warming lamb bhuna curry cooked in your slow cooker, packed with vegetables and with a thick spiced sauce. Australian Gourmet Traveller wine match recipe for slow-roasted lamb neck and shiraz.

Slow cooked Lamb Neck Fillet with a spicy mint and lemon relish

The preserved lemon adds a fragrant citrus flavour to the very tender slow cooked lamb. The relish really makes this a deliciously special winter warmer.
Provided by: Grace
Total time: 150 minutes
Yields: 4 servings
Number of ingredients: 17

Ingredients:

• 1 tbsp flavourless oil, plus a little extra
• 1kg lamb neck – 4 pieces (about 4cm each) with bone in – or neck fillets (I used neck fillet and cut it into bite size chunks)
• Salt and black pepper
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 3 garlic cloves, peeled and left whole
• 2 bay leaves
• 2 sprig of thyme, leaves chopped
• 1 tbsp harissa
• 2 slices preserved lemon, flesh and pith removed and finely chopped
• 150ml dry white wine
• For the relish:
• 4 slices of preserved lemon, pith and flesh removed, chopped
• 1 tbsp fresh mint, finely chopped
• 3 tbsp extra virgin olive oil
• Juice of ½ a lemon

How to cook:

1. Preheat the oven to 160C/325F/gas mark 3. Warm 1 tbsp oil over a high heat in an ovenproof casserole dish. Season the lamb pieces all over with salt and pepper, then brown them in batches to nice, deep brown for a few minutes on each side, transferring them to a plate as you go.
2. There should be some residual lamb fat in the casserole, but add extra oil if you need to. Turn the heat down to medium. Add the onion, carrot and celery. Cook gently for 10 minutes, stirring occasionally, until they’re softened and aromatic. Scrape up any brown bits from the lamb that may have stuck to the bottom of the pan (discard anything if burned). Add the garlic, bay and thyme, harissa and preserved lemon and cook for a further 5 minutes, stirring, until it’s all smelling really good. Add the lamb to the dish, laying them flat. Cover the meat with the wine and 600ml cold water, bring to a boil, then reduce to a simmer. Cover and cook in the oven for 1½-2 hours, until the meat is tender.
3. Mix the relish ingredients together in a bowl just before serving and serve the lamb neck on cooked pearl barley, with some of the relish spooned over.

Notes: How to make slow cooked lamb fillet, 750g lamb neck fillet, about 2 Salt 35g coriander, leaves and stems, roughly chopped 1 lime, juiced 75g Greek yoghurt …

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Best Slow cooked LAMB NECK FILLET recipe

It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous amount once …

Slow Cooker Mediterranean Lamb Flatbreads

Melt in the mouth lamb on easy homemade flatbreads
Provided by: slowcookersundays1
Total time: 495 minutes
Cook time: 480 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 8

Ingredients:

• 700 g Lamb shoulder fillet
• 4 cloves Garlic (Minced)
• Juice of 1/2 a lemon
• 1/2 tsp Oregano
• 3 sprigs Fresh rosemary
• 2 Bay leaves
• 2 tbsp Olive oil (plus a little more for browning the lamb)
• 2 tbsp Water

Nutrition:

• Calories: 561 kcal
• Carbohydrate: 1 g
• Protein: 29 g
• Fat: 48 g
• Saturated Fat: 19 g
• Cholesterol: 128 mg
• Sodium: 104 mg
• Fiber: 1 g
• Sugar: 1 g
• Unsaturated Fat: 26 g
• Serving Size: 1 serving

How to cook:

1. In a hot pan with a little olive oil, brown the lamb shoulder fillets on all sides
2. Add all ingredients to a slow cooker and mix well
3. Cook on low for 6-8 hours

Notes: Best Slow cooked LAMB NECK FILLET recipe, It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous amount once …

Slow Cooker Lamb Curry (Lamb Bhuna)

A delicious warming lamb bhuna curry cooked in your slow cooker, packed with vegetables and with a thick spiced sauce. Adjust the spice level to suit your household.
Provided by: Lucy Allen | BakingQueen74
Total time: 320 minutes
Cook time: 300 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: British,Indian
Number of ingredients: 16

Ingredients:

• 4 small onions (sliced)
• 2 tsp vegetable oil
• 2 cloves garlic (crushed)
• 2 cm piece fresh ginger (grated)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 red chilli (chopped finely, I remove the seeds)
• 400 g tin chopped tomatoes
• 1/4 can cold water
• salt (to taste)
• 550 g lamb neck fillet (diced in cubes)
• 75 g mange tout
• 100 g broccoli
• fresh coriander, to serve (chopped)

Nutrition:

• Calories: 280 kcal
• Carbohydrate: 16 g
• Protein: 30 g
• Fat: 10 g
• Saturated Fat: 4 g
• Cholesterol: 89 mg
• Sodium: 106 mg
• Fiber: 4 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. Heat the oil in a wok or frying pan and fry the onions for 2-3 minutes. Add the garlic and ginger and fry for another minute or two.
2. Add the spices and red chilli and fry for another minute or two, then add the tin of chopped tomatoes and water and bring to the boil. Turn down to a simmer and cook until the sauce has thickened, and most of the water has evaporated. Add salt to taste.
3. Once the sauce has thickened, transfer it to your slow cooker pot.
4. In the same wok or pan, fry the lamb cubes for 4-5 minutes (no need to add any more oil) until brown all over.
5. Add the lamb and vegetables to the slow cooker pot, stir to combine, and cook for 4-5 hours on high or 7-8 hours on low.
6. Garnish with fresh coriander and extra red chilli, if you like, and serve with basmati rice.

Notes: Slow cooker lamb and sweet potato tagine recipe, Method. Preheat the slow cooker on the high setting. Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add …

Slow-roasted lamb neck with rosemary salt-roasted potatoes

Australian Gourmet Traveller wine match recipe for slow-roasted lamb neck and shiraz.
Provided by: Alice Storey
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Modern Australian
Number of ingredients: 20

Ingredients:

• 80 ml (1/3 cup) olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 4 anchovy fillets
• 1 tbsp rosemary, coarsely chopped
• 70 gm Dijon mustard (¼ cup)
• 120 gm coarse sourdough breadcrumbs
• 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
• 70 gm parmesan, finely grated
• Finely grated rind of 1 lemon
• 2 lamb necks (about 500gm each), butterflied (see note)
• 60 ml olive oil (¼ cup)
• 400 ml chicken stock
• 300 ml white wine
• 6 eggwhites
• 500 gm rock salt
• 1.2 kg baby potatoes such as Otway reds or chats
• 2 tbsp extra-virgin olive oil
• 6 garlic cloves, unpeeled
• 1 tbsp rosemary

Nutrition:

• Serving Size: Serves 6

How to cook:

1. Heat half the olive oil in a frying pan over medium heat, add onion and garlic and stir occasionally until tender (6-8 minutes). Add anchovies and rosemary and stir occasionally until anchovy dissolves (1-2 minutes). Remove from heat, stir in mustard and set aside to cool. Add breadcrumbs, parsley, parmesan and lemon rind and season to taste.
2. Preheat oven to 180C. Place lamb on a work surface, place half the stuffing along a long edge, season to taste, roll to form a long cylinder, then secure at intervals with kitchen string. Repeat with remaining lamb and filling.
3. Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning occasionally, until golden (2-3 minutes each side). Transfer to a casserole and repeat with remaining lamb. Add stock and wine, cover with lid, bring to the simmer over medium heat, then reduce heat to low and cook, basting occasionally, until lamb is tender and cooked through (2-2¼ hours). Remove string, set aside to rest (15 minutes) and thickly slice before serving.
4. Meanwhile, for rosemary salt-roasted potatoes, lightly whisk eggwhite until frothy, then stir in salt. Spread potatoes in a baking tray, drizzle with oil, scatter with garlic and rosemary, then spoon over salt mixture and roast until potatoes are tender (50 minutes-1 hour). Crack salt crust, remove potatoes and serve hot with sliced lamb neck and pan juices.

Notes: Slow Cooker Lamb Curry (Lamb Bhuna), In the same wok or pan, fry the lamb cubes for 4-5 minutes (no need to add any more oil) until brown all over. Add the lamb and vegetables to the …