There’s a special kind of magic that happens inside a slow cooker. It’s the culinary equivalent of a warm hug on a chilly day, transforming humble ingredients into something truly spectacular with minimal effort. This Slow Cooker Lamb and Cauliflower Stew is the perfect example. We’re using lamb neck, an underrated cut that becomes incredibly tender and flavorful after hours of gentle simmering. Paired with hearty vegetables and a classic bouquet garni, this recipe is a rustic, soul-soothing dish that will fill your home with an irresistible aroma. Get ready for a meal that tastes like it took all day to make, but only asks for a few minutes of your time!
Ingredients
• 2.5 lbs (1.1 kg) lamb neck meat, cut into 1-inch cubes
• 2.5 Tbsp (37 ml) coconut oil
• 1 small onion, chopped
• 1.5 medium carrots, chopped (about 1.5 cups)
• 2 cups cauliflower florets
• 5 cups (1.2 L) chicken stock
• 1 bouquet garni (a few sprigs of fresh thyme, parsley, and 1 bay leaf, tied together)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 bunch fresh parsley, chopped, for garnish
Instructions
1. Pat the lamb cubes dry with a paper towel and season generously with salt and pepper. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the lamb on all sides until deeply browned. Transfer the seared lamb to your slow cooker.
2. In the same skillet, add the chopped onion and carrots. Sauté for 4-5 minutes until the vegetables begin to soften and the onion is translucent. Transfer the vegetables to the slow cooker.
3. Add the cauliflower florets, chicken stock, and the bouquet garni to the slow cooker. Stir gently to combine all the .
4. Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the lamb is fall-apart tender.
5. Before serving, remove and discard the bouquet garni. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with a generous sprinkle of fresh chopped parsley.
Nutritional Information
• Serving Size: 1 serving (makes 8)
• Calories: 455 kcal
• Protein: 36g
• Fat: 32g
• Carbohydrates: 7g
Pro Tips
• Don’t skip searing the lamb! This step creates a deep, rich flavor base for the stew through the Maillard reaction that you can’t get from just slow cooking.
• After sautéing the vegetables, pour a splash of the chicken stock into the hot skillet to deglaze. Scrape up all the browned bits from the bottom of the pan and pour it all into the slow cooker for maximum flavor.
• For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking.
• This stew freezes beautifully. Allow it to cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ
Q: What cut of lamb is best for this stew
A: This recipe specifically uses lamb neck, an underrated cut that becomes incredibly tender and flavorful after hours of slow cooking. Other stewing cuts like lamb shoulder would also work.
Q: Do I have to sear the lamb before slow cooking
A: Yes, searing the lamb is highly recommended. This step is crucial for developing a deep, rich flavor base for the stew through the Maillard reaction, which you can’t achieve from slow cooking alone.
Q: How can I make the lamb stew thicker
A: To create a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the slow cooker during the last 30 minutes of the cooking time.
Q: Can I freeze this lamb and cauliflower stew
A: Absolutely. This stew freezes beautifully. Allow it to cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
