Crock Pot Rustic Lamb Stew
The original recipe here called for rutabagas, but i changed it to potatoes and added herbs.
Steps
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.
Ingredients
lean lamb stew meat, salt, pepper, all-purpose flour, vegetable oil, thyme, rosemary, onion, water, baby carrots, potatoes, frozen peas