A slow cooker version of my favourite lamb recipe.


  • 2 small onions, finely chopped
  • 1 large carrot, chopped
  • 2 large cloves of garlic, finely chopped
  • 4 pieces of 4 cm thick lamb neck chops
  • 115 g black pudding, cut into 4
  • 55 g pearl barley, soaked
  • 3 tbsp flour
  • 6 tbsp cold water
  • 3 large baking potatoes, peeled and thinly sliced
  • 300 ml lamb or chicken stock
  • salt, pepper


Portion: 4
Preparation: 10-15 minutes to chop, cut and slice
Cooking time: 4-5 hours on low or 2-3 hours on high

  1. Place half the onions, carrots and garlic in the slow cooker.
  2. Add the lamb, then the black pudding on top of it.
  3. Top with the rest of the onions, carrots and garlic and finally the pearl barley.
  4. Mix the flour with the water to make a paste, then pour it over the slow cooker content.
  5. Place overlapping potato slices on top and pour the stock over them, then season well.
  6. Cover and cook on low setting for 4-5 hours or on high setting for 2-3 hours.
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