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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Tender lamb flavoured with juniper berries and rosemary, slow cooked with winter vegtables and prunes. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker when you’re in a rush. So easy!
1 In a freezer bag, place lamb, garlic, ginger, pepper and half of the oil, half of the rosemary and half of the juniper berries.
2 In a second freezer bag, place prunes, veges, barley and remaining rosemary and oil.
3 In a third small freezer bag, place stock, vinegar and remaining juniper berries.
4 Seal each bag, shake to combine ingredients, flatten to remove air, and clearly label. Place flat in the freezer together.
5 Two hours before cooking, remove all bags from freezer. Preheat slow cooker for 5 minutes on low. Empty in contents of the freezer bags – meat first, then veges then sauce. Add salt and 2 cups boiling water. Use a large spoon to break up ingredients a little.
6 Cover and cook for 7-8 hours. Adjust seasoning. Serve with mashed potato and parsley.
Make it gluten free: Use brown rice instead of barley and check stock is gluten free.
Handy hints for slow-cooker freezer bags
Make sure you use proper freezer bags.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 509 cal
Kilojoules 2130 kJ
Total fat 10 g
Saturated fat 2 g
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