Crock Pot Rustic Lamb Stew

READY IN: 10hrs 10mins
Recipe by Mirj

The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.

Top Review by Lorac

A hearty and heart warming stew, home style cooking at its best! I used half potatoes and half rutabega. I cooked it in a dutch oven in the oven at 350°F for 1 1/2 hours. By the time I found the lamb I wanted it was too late for the crockpot. Apparently, lamb is not in great demand here, so the regular markets stock only a small supply. I loved the lamb, rutabega and rosemary combination. The gravy was bread dipping delicious and the lamb and vegetables were fork tender. Thanks Mirjam, this will be a staple at our house.

Ingredients Nutrition

Directions

  1. Sprinkle lamb with 1/2 t salt and the pepper.
  2. Coat with flour.
  3. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
  4. Brown lamb a few pieces at a time in the hot oil.
  5. Remove to crock pot with slotted spoon.
  6. Reduce heat to medium.
  7. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
  8. Stir in the water scraping up browned bits on bottom of pot.
  9. Transfer onion mixture to the crock pot; add carrots and potatoes.
  10. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
  11. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

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