Lamb Casserole Baby Potatoes

  • Trim the fat from the lamb and cut into large chunks.
  • Season the lamb with salt and black pepper.
  • Set the Crock-Pot® Express Multi-Cooker to the BROWN/SAUTÉ setting.
  • Once the multi-cooker is hot, add the chunks of lamb and sear on each side. Do this in two batches.
  • Once the lamb is seared on both sides, add all of it back into the multi-cooker.
  • Add the diced onion, tomatoes, paprika, salt and pepper, garlic, bay leaves, salt, pepper, wine beans and potatoes.
  • Stir to combine, place the lid tightly on top and lock.
  • Press MEAT/STEW and set the timer for one hour.
  • Take off the lid carefully and serve into bowls. Garnish with fresh chopped parsley.
Cooking Time

1 hour

Preparation Time

25 mins




  • 3.5 kg boneless lamb leg
  • 2 tbsp olive oil
  • 1 pinch salt and black pepper
  • 1 whole onion, diced
  • 1 500 g tin chopped tomatoes
  • 1 tsp paprika
  • 1 tbsp garlic, minced
  • 2 bay leaves
  • ½ tsp salt
  •  ¼ tsp black pepper
  • 120 ml red wine
  • 500 g tin haricot beans
  • 550 g baby potatoes, sliced in half
  • Fresh parsley for garnishing