Irish Lamb Stew Recipe
Ingredients
2 pounds lean boneless lamb shoulder, cubed
18 small white onions, peeled
1 pound carrots, pared and cut into 1-inch pieces
2 teaspoons salt
1/4 teaspoon pepper
2 envelopes or teaspoons instant chicken broth
1 teaspoon leaf basil, crumbled
1/2 teaspoon leaf thyme, crumbled
1 clove garlic, minced
2 cups water
1 package (10 ounces) frozen green peas, thawed
1 cup shredded lettuce
Directions
1 Layer lamb, onions and carrots in an electric slow cooker; season with salt, pepper, instant chicken broth, basil, thyme and garlic; pour water over; cover slow cooker.
2 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) for 4 hours, or until lamb is tender.
3 Turn heat control to high (290° to 300°).
Add peas and lettuce; stir to blend well; cover.
Simmer for 30 minutes.
Serve with slices of brown soda bread.
2 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) for 4 hours, or until lamb is tender.
3 Turn heat control to high (290° to 300°).
Add peas and lettuce; stir to blend well; cover.
Simmer for 30 minutes.
Serve with slices of brown soda bread.
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