“The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.”
READY IN:
10hrs 10mins
SERVES:
4
UNITS:
US

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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