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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (481g) Recipe makes 4 servings |
||
| Calories 389 | ||
| Calories from Fat 104 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 765mg | 31% | |
| Potassium 995mg | 28% | |
| Total Carbohydrate 30.6g | 10% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 5.7g | ||
| Protein 39.2g | 78% | |
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Crock Pot Rustic Lamb Stew
By: Mirj
Jan 14, 2002
The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.
SERVES 4
Ingredients
- 1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 teaspoons vegetable oil (I use olive)
- 1/2 teaspoon thyme
- 1 teaspoon rosemary, crushed
- 1 large onion, sliced thin
- 2 cups water
- 1 cup baby carrot (1/2 pound or as many as you want)
- 2 cups diced potatoes
- 1 cup frozen peas, thawed
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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Browse similar recipes by category
- Course > Main Dish > Stews
- Main Ingredient > Meat > Lamb/Sheep
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kosher
Featured Reviews for This Recipe
From: Chef #628728
On Jul 25, 2008
Reall lovely hearty stew. I added half a cup of chicken boullion and used 1 1/2 cups of water instead. I'd probably next time round reduce the salt to half as the boullion added quite a bit. My husband loved it too which is great as I have been trying to find a stew that didn't have tomatoes as they set off hayfever, so this recipe was a great bonus. Thanks.
From: Lorac
On Oct 1, 2002
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.
From: oriana
On Jan 13, 2005
This was great with such a nice gravy! I added half chicken stock to water as I had some in the fridge to get rid of. I also added beans, corn, peas, sweet potato, potato and carrot.Will be making this again.Wasn't too sure if it was fresh herbs or dried I used dried and it turned out great.
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