Make this hearty slow cooker Irish stew with Ontario potatoes for a stick-to-your-ribs, heart warming kind of dinner.
- 3 lbs (1.5 kg) lamb leg or shoulder chops
- 1 tsp (5 mL) salt
- 1/2 tsp (2.5 mL) pepper
- 1/2 cup (125 mL) water
- 3 onions, chopped
- 2 large carrots, chopped
- 2 tbsp (30 mL) chopped fresh Italian parsley
- 1 tbsp (15 mL) dried thyme
- 2 cups (500 mL) beef or chicken stock
- 2 1/2 lbs (1.25 kg) round or long Ontario potatoes (about 8), peeled and cubed
- 2 tbsp (30 mL) butter, softened
- 2 tbsp (30 mL) all purpose flour
- Sprinkle both sides of lamb chops with half of the salt and pepper. Brown lamb all over, in batches, in skillet over medium high heat. Place in slow cooker. Add water to skillet and bring to boil scraping up brown bits. Pour liquid into slow cooker.
- Return skillet to medium heat and cook onions, carrots, parsley, thyme and remaining salt and pepper for about 8 minutes or until softened and beginning to turn golden. Scrape into slow cooker. Add stock and potatoes. Cover and cook on low for 8 hours or until lamb is tender and easily pulls away from the bone.
- In small bowl, mash together butter and flour until well combined. Uncover slow cooker and stir butter mixture into stew and cook on high for 20 minutes or until slightly thickened.
This recipe was provided by the Ontario Potato Board