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.
- 680.38 g boneless lean lamb stew meat, cut in 1 inch cubes
- 4.92 ml salt, divided
- 2.46 ml pepper
- 59.14 ml all-purpose flour
- 9.85 ml vegetable oil (I use olive)
- 2.46 ml thyme
- 4.92 ml rosemary, crushed
- 1 large onion, sliced thin
- 473.18 ml water
- 236.59 ml baby carrots (1/2 pound or as many as you want)
- 473.18 ml diced potatoes
- 236.59 ml frozen peas, thawed
Directions See How It's Made
- Sprinkle lamb with 1/2 t salt and the pepper.
- Coat with flour.
- Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
- Brown lamb a few pieces at a time in the hot oil.
- Remove to crock pot with slotted spoon.
- Reduce heat to medium.
- Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
- Stir in the water scraping up browned bits on bottom of pot.
- Transfer onion mixture to the crock pot; add carrots and potatoes.
- Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
- 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.