Slow Cooked Stove Top Lamb with Carrot Mash
This month we are all about honouring time. Whether it is making the time or realising you have all the time – knowing that you are allowed to take more than a moment can mean the difference between a day of angst or a day of calm.
And so with the super long weekend ahead of us, filled with chocolate and loved ones – what better way to indulge in the luxury that is time than with a beautiful slow(ish) cooked lamb roast? Serve this up with a side of low carb carrot mash and you have the perfect potato mash substitute!
For a newsletter with a difference, we have teamed up with the amazing Australian company Timber and Tonic to test out their new ABCT non-stick cooking range.
Why we love these pots?
You no longer need to transfer your dish from your cook pot to a serving plate! That’s right – you can cook your lamb to perfection then simply take the pot to the table without having to ‘plate up’. Talk about saving time!
These pots are ridiculously light weight, suitable for gas, oven or electric cook top as well as being non-stick, which meant when I cooked my lamb I only used a smidgen of oil, not my usual heavy lug! While they are dishwasher safe, it was quite a cinch to clean these up with warm water and a sponge.
Finally – I have managed to condense my kitchen storage space, with my cookware doubling as a salad bowl when the time calls!
And because being a friend of Hypoxi’s comes with benefits, for the month of April, order your ABCT cookware range on line and receive 5% discount storewide. Simply enter ‘Hypoxi’ in the promotional box at check out to receive your discount.
Slow Cooked Easter Lamb Casserole
- 2kg lamb neck chops
- 2 tablespoons olive oil
- 2 red onions, trimmed, washed, thinly sliced
- 2 large carrots, peeled, cut into small chunks
- 2 sticks of celery, cut into 2cm pieces
- 2 cups chicken stock
- 2 tsp dried Italian herbs
- mashed carrot, to serve (see recipe below)
- Heat oil in deep drying pan over medium heat. Cook chops in separate batches, browning each side and transferring them to a covered plate.
- Place the vegetables and herbs into the pan. Sauté for 4 minutes until tender.
- Add the chicken stock and bring to the boil.
- Reduce heat to low, place the chops back into the pan and leave to simmer on a low heat for 4 hours.
- Take your ABCT pot to the table and divide among your friends and family. Serve with carrot mash!
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 2.25kg carrots, peeled, chopped into 2cm pieces.
- 2 tablespoons of Natvia
- 1/2 teaspoons of ground nutmeg
- 1 ¼ cups of chicken or vegetable broth
- Salt & ground black pepper, to taste
- Heat the butter and oil in a large saucepan over medium heat. Add the carrots, Natvia and nutmeg. Cook, uncovered, stirring occasionally, for 5 minutes.
- Slowly add half the broth and allow to simmer for another 15 minutes. Place the remaining broth, cover and cook for an additional 15 minutes until soft.
- Remove from heat and with a stick blender and puree until smooth. Season with salt and pepper and take your ABCT pot straight from stove top to table!
 Excludes ABCT cookware range sets