Still on the freezer clearout, we liberated a rolled breast of salt marsh lamb, and a cooked chicken breast.  This is what I did with the lamb.

Put some haricot beans to soak overnight, then simmered them for 30 minutes.

Browned the lamb in some groundnut oil.

Into the slow cooker went: lamb, beans, one courgette, two carrots, two leeks (all diced), about six cloves of garlic, crushed, about 3/4 pint apple juice, some woody herbs (rosemary, etc).  I drizzled a little honey on top of the lamb too. It smelled lovely, but something seemed to be missing, and after some consideration, I added a couple of generous teaspoons of harissa.

Left it on low for about 9 hours, topping up with a little boiling water part way through the afternoon.

Served with boiled potatoes and steamed broccoli.

The rest of the beany vegetable stock will go for soup, and I might well mince up the remainder of the lamb for a shepherd’s pie – I can always boost it up with lentils if need be.