Lamb and I are not friends. The first time I ever attempted to cook a leg of lamb, I overcooked it, it shrunk considerably, was barely edible and my home reeked of lamb for a good straight week. I have attempted grilled and broiled lamb chops but to no avail. I just can't seem to get it right.
Lucky for me, this Irish Lamb Stew recipe from Healthy Eats is so simple that I couldn't possibly mess it up. In fact, I simplified it even more by using pre-cut Lamb stew chunks insteading of processing a big piece of lamb myself. In the early morning, I processed all the vegetables and threw everything in a crockpot and later that evening I had delicious Irish Lamb Stew. Can't get easier than that.
2 pounds of lamb chunks for stew
5 yukon gold potatoes peeled and cut into 1 inch chunks
3 celery stalks and celery leaves sliced
3 carrots peeled and cut into 1 inch chunks
2 leeks sliced
2 cups of chicken broth
salt and pepper to taste
parsley or chives to garnish
You'll need a crockpot/slow cooker for this recipe. Set it at 8 hours or at the lowest heat setting.
Process your leeks by removing the other piece, rinsing the stalks, slicing them down the middle then slicing them across until you get half-moon slices. Add the slices to a bowl of cold water and swish them around with your hands, separating the slices with your fingers. This will help get the grit out.
Peel and chop your potatoes and carrots into one inch chunks. Slice your celery. Season your lamb chunks with salt and pepper. Add to your crockpot.
Add your 2 cups of chicken broth and your thyme leaves. Stir.
Cook for 8 hours in your crockpot. If you have time to stir, do so every couple of hours. It's not absolutely necessary though but it does help distribute the heat.
Garnish with chives and enjoy with a nice slice of Irish Soda Bread.
Next up: Irish Soda Bread (after the Sunday Roundup)