Slow cooked lamb, carrots and borlotti beans with a honey bbq sauce

Serve 4-6

This is a very filling dish; you might not eat as much as you think you would!

Thick and rich this is a beautiful dish for winter.

Ingredients

1kg lamb forequarter pieces, you can use forequarter chop or other meat like chicken pieces, chuck or gravy beef etc…..suitable for the slow cooker

1 (400g) can, drained and rinsed borlotti beans, you can use chickpeas, kidney bean cannellini beans etc..

3 carrots peeled and cut in half

Honey bbq sauce

In your slow cooker or a bowl add 2x 140g tubs of tomato paste

Add ¾ cup apple cider/white wine vinegar or similar

2 tbsp molasses

¼ cup of honey

1 tbsp onion powder

1 tsp garlic powder

Mix altogether; make sure there are no lumps of powder. Add your lamb and carrots and scoop the sauce over the lamb. Put on low for the day 8-10 hours. Put the beans in 30 mins- 2hours before you want to eat. If you are in a hurry just put the beans in a bowl and heat them by pouring boiling water over them and leave them for 2 minutes. Then I usually just pick out the bones and break up the lamb meat. Serve with steamed green beans and broccoli.