Are you serious? Making lamb kebabs is SO EASY! We did these in the slow cooker and had a huge feast out of it, plus heaps left for lunches during the week.
Ingredients
- 1 kg lamb mince
- 2 teaspoons mixed herbs
- 3 teaspoons onion salt
- 3 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon pepper
Directions
- Mix lamb mince and all herbs and spices very very well until it’s a sticky consistency (I mean really well – you don’t want a mouthful of salt!)
- Form into a loaf shape
- Layer 1 piece of baking paper over tin foil
- wrap the mince loaf firmly, tucking the baking paper around the loaf to keep the juices in and to help keep it’s form
- place directly into the slow cooker – no water required (weird, I know)
- Cook on HIGH for 3-4 hours, or LOW for 6-8
- Remove from heat and let rest for 30 minutes before slicing
Sit loaf on baking paper 
wrap tightly 
place in bottom of slow cooker
To serve – slice thinly. Serve on Turkish bread or pocket wraps with lettuce, cheese, tomato, hummus, red onion, chilli sauce, etc.
Lamb Shanks – cheats way to an easy meal
Ok, ok, I know – lamb shanks – cheats way??
Yes, I am going to cheat – funds are tight at the moment, so why do I have to pay top dollar for a cut of meat?
My cheats method is of course using the pressure cooker….the meat was labelled “lamb offcuts”- some of it looked like shanks – more like chunks, and I figured whatever I didn’t use, I could always turn into a curry. For this dish I am using the chunkier pieces of meat which are probably shanks cut in half lengthways (not the delicate little “French”shanks which are twice the price).
Ingredients:
- lamb pieces (or lamb shanks)
- 1/2 cup flour
- 2 onions
- 1 bay leaf
- peppercorns
- 12 cloves garlic
- 2-3 cups chicken stock
- 1 cup red wine
You need to coat the lamb shanks in flour, then pan fry in some oil to brown off the meat (and seal in the juices).
Then place the lamb shanks into the pressure cooker. Add sliced onion, garlic, peppercorns, stock and wine, bay leaf.
Place setting on a roast style setting – if this cycle goes for 24 minutes (like mine) then run for 3 cycles.
If cooking in the oven, you want low and slow – about 160deg for 4 hours.
If cooking in the slow cooker – put on low heat for about 8 hours (longer the better) and baste it with the sauces and turn meat every now and then.
