Ingredients
Broth:
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1 ½ quarts water
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1 pound lamb shoulder blade chops
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1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
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1 large onion, quartered
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3 stalks celery, quartered
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1 bunch parsley sprigs
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10 sprigs fresh thyme, divided
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4 cloves garlic, crushed
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1 ½ teaspoons salt
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4 whole allspice berries
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ground black pepper to taste
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4 bay leaves, divided
Stew:
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1 ½ cups all-purpose flour
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1 tablespoon dried savory
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1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
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1 pinch salt and ground black pepper to taste
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4 pounds butterflied leg of lamb, trimmed and cut into cubes
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3 tablespoons olive oil, or as needed
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3 rutabagas, diced
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4 potatoes, diced
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½ small head cabbage, chopped
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1 (16 ounce) package baby carrots
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4 small onions, chopped
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1 leek, thinly sliced
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2 tablespoons minced fresh parsley
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1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
Directions
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Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
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Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
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Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
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Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
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Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.
Cook's Note:
You can also cook on Medium for 6 hours or Low for 8 to 10 hours.
Nutrition Facts (per serving)
500 | Calories |
16g | Fat |
53g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 500 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 5g | 27% |
Cholesterol 94mg | 31% |
Sodium 529mg | 23% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 9g | 33% |
Total Sugars 13g | |
Protein 34g | 69% |
Vitamin C 75mg | 83% |
Calcium 158mg | 12% |
Iron 6mg | 33% |
Potassium 1407mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.