Crockpot Lamb with Sun-dried Tomato Pesto RecipeOrigin: Britain Period: Traditional |
Ingredients:
8 lamb loin steaks 
Crockpot Lamb with Sun-dried Tomato Pesto Preparation:Method:Heat a little oil in a frying pan and use to fry the lamb on both sides until well browned then sat aside. Add the mushrooms and garlic to the pan and cook for 3 minutes. Now add all the remaining ingredients to the pan. Mix to combine then bring to a boil. Add a little of the sauce to a slow cooker (crockpot) then lay the lamb on top before adding the remainder of the sauce. Cover and cook on low for 8 hours or over night. Serve with herbed mashed potatoes. |
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