Our lamb dish is a savory stew cooked in the crockpot – a kitchen appliance that we’ll be using more and more since it doesn’t heat up the kitchen. Another plus is since the unit has a ceramic pot that comes out, the stew ingredients can be assembled the night before and refrigerated.
2 2 pounds of boneless lamb’s leg, cut like a 2-inch cubes
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1/2 teaspoon crushed dried thyme
1/4 teaspoon crushed dried rosemary
freshly ground pepper
3 large celery ribs with leaves, chopped
2 medium leeks with 1 inch (2.5 cm) pale green top, well rinsed and chopped
4 small red-skinned potatoes, scrubbed and cut into 1/2-inch cubes
Trim off and discard all fat from the lamb. In a food processor, purée vinegar, garlic, thyme, rosemary, salt (if using) and pepper. Pour over lamb, cover, and refrigerate for at least 1 hour or as long as overnight.
Combine the lamb and vinegar mixture with the celery, leeks, potatoes, onion, and carrot. Transfer to a 3 1/2 quart (3 1/2 liter) crockery slow cooker. Whisk together the beef broth and tomato paste. Stir into the slow cooker. Add the bay leaves, cover, and cook on LOW for 7 1/2 to 9 1/2 hours or on HIGH for 3 1/2 to 4 1/2 hours.
During the last 30 minutes (last 15 minutes if cooking on HIGH), stir in the mushrooms. Cover and cook for another 30 minutes (if cooking on LOW) or 15 minutes (if cooking on HIGH).
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.