Juicy cubes of lamb (leftover from Easter lamb roast) combined with carrots, potatoes, onions and green beans makes for a budget-friendly meal. Cooking it in a crock pot makes cooking super easy.
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On Monday, I shared my recipe for Lamb Tacos with Tomato-Mint Salsa. In that post, I mentioned that I had something in the crock pot also using lamb. On Wednesday, I shared a Lamb Curry recipe. Today is the third installment of what to do with Easter lamb leftovers – Crock Pot Lamb Stew.I’ve made Lamb Stew in the crock pot before, but this one I’m using leftover lamb, potatoes and carrots from Easter Dinner. I had some green beans and have used them in crock pot stews before, so I decided to add them as well.
This would have easily come together using a pot on the stove, but I like crock pot cooking. It’s easy. You just put everything in the pot and leave it for 4 to 8 hours depending on the temperature setting. And the house smells so heavenly as everything leisurely cooks together.
Crock Pot Lamb Stew Using Easter Dinner Leftovers
Yields 4-6 servings
1-2 Tablespoons extra virgin olive oil
2 pounds lamb, trimmed and cut into 1-inch pieces
3 cups chicken broth
3 carrots, peeled and thinly sliced
1 medium onion, thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
1 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons all-purpose flour
2 Tablespoons butter
Fresh parsley, finely chopped for garnish
In a large, deep sauté pan or Dutch Oven over medium-high heat, saute the lamb in the oil, stirring, for 2 minutes. Add the onion and continue cooking, stirring, until the lamb is browned and onion is tender, about 3 to 5 minutes.
Pour the chicken broth/stock into a saucepan and bring to a boil.
Put vegetables in the crock pot. Arrange the lamb pieces on the vegetables. Add thyme, salt, pepper and bay leaves.
In small pan, melt butter. Add flour and stir for 1 minute.
Add boiling broth to the crock pot and add salt and pepper to taste. Pour butter/flour mixture in.
Cover and cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.
Ladle stew into bowls and sprinkle fresh chopped parsley over the stew.
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