Description
Crockpot Irish Lamb Stew combines tender lamb, root vegetables, and aromatic herbs in rich broth. Set it in the morning and come home to a complete, comforting meal perfect for busy weeknights.
Ingredients
- 3 tbsp olive oil
- 2 lb lamb shoulder, cut into 1.5-inch cubes
- 1 onion, diced
- 2 carrots, cut into rounds
- 1 leek, sliced
- 3 potatoes, cut into 1-inch chunks
- 4 cups cabbage, shredded
- 4 cups chicken stock
- 2 cups water
- 2 sprigs fresh rosemary
- 1 bay leaf
- ½ tsp dried thyme
- 1 cup fresh spinach
- 1 tbsp fresh mint, minced
- Salt and pepper to taste
Instructions
1. Pat lamb dry, season with salt and pepper. Heat 1 tbsp oil in skillet over medium-high. Sear lamb in batches 5 minutes per side until golden-brown. Transfer to crockpot.
2. Add remaining 2 tbsp oil to skillet. Sauté onion, carrots, and leek 8 minutes until softened and lightly caramelized. Transfer to crockpot.
3. Add potatoes and cabbage to crockpot, stir to combine.
4. Pour chicken stock and water over ingredients until partially submerged. Add rosemary, bay leaf, and thyme.
5. Cover and cook on low 8 hours or high 4 hours until lamb is fork-tender.
6. In final 10 minutes, stir in spinach until wilted. Remove bay leaf and rosemary. Adjust seasoning.
7. Ladle into bowls and top with fresh mint.
Notes
- Brown lamb in batches without crowding for best caramelized crust.
- Cut vegetables into larger 1-2 inch pieces to prevent mushiness.
- Prep vegetables night before and store in fridge for faster morning assembly.
- Double recipe and freeze half for future easy dinners—stew freezes beautifully.
- Prep Time: 30
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg