Description
A hearty and flavorful slow cooker lamb chop stew with tender lamb, root vegetables, and aromatic herbs, perfect for a comforting meal.
Ingredients
2 pounds lamb chops, trimmed of excess fat
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and cut into 1-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup pearl onions, peeled
1 cup beef broth
1 cup low-sodium tomato sauce
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the lamb chops with salt and black pepper on both sides.
Sear the lamb chops in the hot oil until browned on both sides, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add chopped onion and garlic. Cook until softened, about 3 minutes.
Transfer the seared lamb chops, cooked onions, and garlic to the slow cooker.
Add carrots, potatoes, celery, and pearl onions to the slow cooker.
Pour in beef broth, tomato sauce, and add tomato paste. Stir gently to combine.
Add dried rosemary, dried thyme, and bay leaf. Season with additional salt and black pepper as desired.
Cover and cook on low for 6 to 7 hours, or until the lamb is tender and vegetables are cooked through.
About 30 minutes before serving, mix the all-purpose flour with water to create a slurry.
Stir the slurry into the stew in the slow cooker to thicken the sauce.
Cover and continue cooking for 30 minutes.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes