Crockpot Lamb and Spring Vegetable Casserole
A hearty and flavorful dish featuring tender lamb and fresh spring vegetables, slow-cooked to perfection.
Servings: 6 | Cook Time: 360 minutes
Prep Time: 20 minutes | Total Time: 380 minutes
Ingredients
- 2 lbs lamb shoulder, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 cups green beans, trimmed
- 1 cup peas
- 2 cups chicken broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Sear the Lamb: Heat olive oil in a pan over medium-high heat and brown the lamb cubes on all sides.
- Prepare the Vegetables: Add onion, garlic, carrots, and green beans to the bottom of the slow cooker.
- Add the Lamb: Place the browned lamb on top of the vegetables in the slow cooker.
- Season and Add Broth: Sprinkle thyme, rosemary, salt, and pepper over the ingredients and pour in the chicken broth.
- Cook: Cover and cook on low for 6 hours or until the lamb is tender.
- Add Peas: Stir in the peas during the last 30 minutes of cooking.
Tips
- For a richer flavor, deglaze the pan with a splash of red wine after browning the lamb.
- Cut vegetables into uniform sizes to ensure even cooking.
- Serve with crusty bread to soak up the delicious sauce.
Try a Different Way to Cook It
If you enjoyed this Crockpot Lamb and Spring Vegetable Casserole recipe, you might also love this Air fryer lamb recipe: Air Fryer Lemon Herb Lamb Chops!