Crockpot Spring Lamb Stew

Crockpot Spring Lamb Stew

This hearty spring lamb stew is slow-cooked to perfection, bringing tender meat and fresh vegetables together in a rich broth.

Servings: 6 | Cook Time: 480 minutes

Prep Time: 20 minutes | Total Time: 500 minutes

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 cups low-sodium chicken broth
• 1 cup baby carrots
• 1 cup pearl onions, peeled
• 2 cups baby potatoes, halved
• 3 garlic cloves, minced
• 1 cup fresh peas
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Brown the Lamb: Heat olive oil in a skillet over medium-high heat and brown the lamb cubes on all sides.
2. Prepare Vegetables: Add baby carrots, pearl onions, baby potatoes, and garlic to the slow cooker.
3. Combine Ingredients: Place the browned lamb on top of the vegetables in the slow cooker.
4. Add Broth and Seasonings: Pour in the chicken broth, add fresh thyme, and season with salt and pepper.
5. Cook the Stew: Set the slow cooker to low heat and cook for 8 hours.
6. Add Peas: In the last 30 minutes, stir in fresh peas and continue cooking.

Tips

• For extra flavor, deglaze the skillet with a splash of broth after browning the lamb and add it to the slow cooker.
• If thicker stew is desired, mash a few potatoes in the cooker before serving.
• Fresh herbs can be replaced with dried herbs, but use half the amount.

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Try a Different Way to Cook It

If you enjoyed this Crockpot Spring Lamb Stew recipe, you might also love this Air fryer lamb recipe: Air Fryer Lemon Herb Lamb Chops!