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I did a round-up post for St. Patrick’s Day and Noshtastic shared her recipe for Irish Lamb Stew. It looked delicious so I made a mental note to make lamb stew soon. And that time has come.
I decided to make it in the crock pot because 1) it is easy to throw (do you really throw it? more like place it) everything into the pot and let leisurely cook all day and 2) the clean up is easier with only one pot. Technically, you are also using a frying pan to sauté the onion, celery, carrots and lamb, but whose counting?
Most of the items I usually have on hand in my refrigerator/freezer (potatoes, celery, carrots, peas) or pantry, so it was really a matter of just getting the lamb. I picked up a roast lamb at the supermarket the other day.
Lamb is a meat that you don’t usually have all of the time. I love lamb burgers, but tend to save roast lamb for St. Patrick’s Day or Easter. But, why wait? It is hearty…and delicious at any time of the year!
Crock Pot Lamb Stew
Yields 4-6 servings
4 Tablespoons olive oil, divided
1 onion, diced
3 carrot, diced
3 celery stalks, diced
1 bag of potatoes (dutch baby or fingerling)
1-2 lbs. lamb stew meat, cut into one inch cubes
¼ cup Bob’s Red Mill gluten free all purpose flour
1 cup gluten free chicken broth (I like Pacific)
1 8oz. can Muir Glen tomato sauce
½ teaspoon dried mint flakes
½ teaspoon dried dill weed
⅛ teaspoon cinnamon
1 teaspoon salt
dash of pepper
1 cup frozen green peas (or could also substitute fresh green beans)
2 Tablespoons fresh parsley, chopped
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Sauté diced onion, carrots and celery in 3 tablespoons of olive oil over medium heat for about 4 minutes. Spoon into the bottom of your crock pot.
Dredge lamb in flour, add 1 tablespoon of oil to the same pan and brown meat on all sides. Spoon into your crock pot.
Add potatoes, broth, tomato sauce and seasonings to crock pot. Stir to combine.
Cover and cook on low for 7 hours.
30 minutes before the stew is done, add the green peas.
Put the lid on and cook on low until the lamb is fork-tender, 7-8 hours (or for 4-5 hours on high). Stir in parsley before serving.
Serve with crusty bread or butter milk corn bread
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