Dinner

Rosemary Lamb Stew - Slowcooker is for Dinner.

Rosemary Lamb Stew - Slowcooker takes 20 minutes to prepare.

Rosemary Lamb Stew - Slowcooker takes 480 minutes to cook.

Rosemary Lamb Stew - Slowcooker makes 12 servings.

The ingredients for Rosemary Lamb Stew - Slowcooker are:

Lamb, general, 28 oz
Red Potato, 689 grams
Onions, raw, 400 grams
Baby Carrots, raw, 227 grams
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
Beef bouillon, 6 cube (6 fl oz prepared)
Paprika, 1 tsp
Rosemary, 1 tbsp
Garlic, 1 tsp
Salt, 1 dash
Oregano, ground, .25 tsp
Pepper, black, 1 dash
Lea & Perrins, Worcestershire Sauce, 3 tsp
Parsley, dried, 1 tsp

Water, 4 cups

Here is how you make Rosemary Lamb Stew - Slowcooker:

Use baby red potatoes and boiling onions.Start the slow cooker on high with the water and bouillon cubes.Halve the potatoes, peel the onions. Cut red pepper into strips and then halve them.Take tablespoon of butter, mash in dried rosemary, paprika, oregano, garlic, salt and freshly ground black pepper. Set aside, possibly in fridge to firm up from handling.Feel free to mash up the cubes of bouillon in the cooker. Place potatoes, onions, carrots and red peppers in crock pot (in that order) once cubes are sufficiently dissolved. Lay meat, untrimmed, on top such that there are shallows in the meat above the liquid surface and that good portions are sticking out of the broth. Administer butter to surface of meat in the shallows, such that when it melts it will stay on the meat surface out of the water. The goal is to brown the meat while letting it soak up the butter and spices.Turn to low, let run ~8 hours. Turn to warm. Will rest all day while at work.Should make 12x1-cup servings.If you did not trim the lamb, you should skim off as much grease as you can. Removing to a chilled bowl with an ice cube is a fast way to conserve the broth and congeal the grease.Number of Servings: 12Recipe submitted by SparkPeople user TORSIONALMETRIC.

The nutritional information for Rosemary Lamb Stew - Slowcooker is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 238.7

• Total Fat: 11.5 g
• Cholesterol: 57.6 mg
• Sodium: 522.2 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 2.2 g
• Protein: 18.3 g