Slow Cooker Lamb Hotpot Slow Cooker Lamb Hotpot

Author: Canadian Living

Lamb takes on an especially delicious flavour when simmered with bacon and rosemary.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics


  • 3 strips thick-sliced bacon chopped
  • 1 tablespoon crumbled dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lbs boneless legs of lamb trimmed and cut in 1-inch (2.5 cm) cubes
  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 3 carrots thickly sliced
  • 1 1/2 cup sodium-reduced beef broth
  • 1/4 cup tomato paste
  • 1 cup frozen peas


In large skillet, fry bacon over medium heat until crisp; drain on paper towel–lined plate. Place in slow cooker. Drain fat from skillet.

Combine rosemary, salt and pepper; sprinkle 2 tsp over lamb. In skillet, heat oil over medium-high heat; brown lamb, in batches. Add to slow cooker. Drain fat from skillet.

Add onions, garlic, carrots and remaining rosemary mixture to skillet; cook over medium heat, stirring occasionally, until onions are softened, about 3 minutes. Add to slow cooker.

Add beef broth and tomato paste to skillet; bring to boil, whisking and scraping up browned bits. Pour into slow cooker, stirring to combine.

Cover and cook on low until lamb is tender, 4 to 6 hours. Skim off fat.

Stir in peas; cook, covered, until heated through, about 10 minutes.

Nutritional facts Per serving: about

  • Sodium 440 mg
  • Protein 27 g
  • Calories 273.0
  • Total fat 14 g
  • Potassium 620 mg
  • Cholesterol 86 mg
  • Saturated fat 5 g
  • Total carbohydrate 10 g


  • Iron 16.0
  • Folate 15.0
  • Calcium 4.0
  • Vitamin A 53.0
  • Vitamin C 8.0
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Slow Cooker Lamb Hotpot