It is getting that time of year where I am constantly thinking about where I would rather be… In my non-professional professional opinion it may be the dreaded S.A.D. or I May just be nostalgic for those January days I was in Ireland…. Either way.. the British Isles were heavy on my mind… And I remembered eating more lamb on that trip than I eat on a normal basis..
So, I come upon the idea, I needed to make lamb stew….
I know the root vegetables and leeks were involved.
Apparently my little town doesn’t carry parsnips.. so I figured another root vegetable is a turnip, and it’s startchy… so I rolled with it…
Ingredients
2 cups of Mushrooms (any kind)
1 large bell pepper
a few Red Potatoes diced
1 parsnip cut into 1/2″ sections or 1 turnip if you cannot find parsnips
3 large carrots, chopped
1 Leek, chopped
1 stalk of celery chopped
2 cloves garlic diced
1/2 cup of chicken stock
1 tsp each, Rosemary, Thyme and Pepper
12 oz of Lamb cut into 1 inch pieces
1/2 tsp of sea salt
2 Tbsp Flour**(use later)
Directions:
Put all the ingredients in your slower cooker, with the lamb on top.
Cover and set your crockpot on Low for 6-8 hours.
After it is finished cooking, laddle out some of the broth from the crockpot and mix it with the 2 tbsp of flour, then mix it well and pour back into the crockpot and let it cook for about 15 more minutes.
http://www.notsosweettea.com/recipes/dinner/lambstew.html
This was awesome… I had two big ole bowls last night.. along with a nice guiness 🙂
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| I could have stood there all day |
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| Green for miles |
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| I saw more rainbows in Ireland in one day then I have ever seen here |
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| Oceans………… |