recipes

Easy Crockpot Lamb Stew

By on April 22, 2015

I know it’s “technically” spring and you don’t “technically” eat stew in spring, but traditions were made to be changed (some of them at least). It’s been downright cold here in Colorado and my allergies have been acting up so I was craving something warm and comforting that would hopefully help with the congestion, sore throat, and elephant sitting on my chest that comes along with allergy season. I love lamb and have as long as I can remember. Usually I prefer lamb chops or even a center cut steak, but my local Whole Foods was a little lacking in the lamb department so I settled for some ground lamb. It was 80% lean which made it perfect for a nice long simmer in my crockpot because the fat content would keep the lamb really moist and delicious.

Like most of my recipes, I just combined things that caught my eye from my spice shelf and hoped it turned out since I eat almost everything I cook, even if it doesn’t taste good. I’ve been looking for a reason to use the dried lavendar on my spice shelf and this seemed like the perfect recipe (dried lavendar makes a great rub for lamb chops). I’ve also been really into eating tumeric lately because of it’s awesome flavor and anti-inflammatory properties so I threw some fresh tumeric in. I love sage on anything and everything (there’s a bakery here that makes lemon-sage bread — YUM!) so I used a little sage too. And viola! This delicious stew was the result. I guess Jason may be right when he calls me his “mad scientist” in the kitchen!

FYI, instead of throwing out the extra liquid that the recipe says to discard, I saved it in a mason jar and have been adding a spoonful to Moose’s dinner. He’s one happy pup and I swear it’s making his coat even more shiny!

To make this recipe healthier, you can follow the instructions in this article to cut the calories in your rice by 33%. I tried it and the result was delicious! It doesn’t taste like coconut so, unless you’re allergic to coconut, I recommend using this new technique!I know it’s “technically” spring and you don’t “technically” eat stew in spring, but traditions were made to be changed (some of them at least). It’s been downright cold here in Colorado and my allergies have been acting up so I was craving something warm and comforting that would hopefully help with the congestion, sore throat, and elephant sitting on my chest that comes along with allergy season. I love lamb and have as long as I can remember. Usually I prefer lamb chops or even a center cut steak, but my local Whole Foods was a little lacking in the lamb department so I settled for some ground lamb. It was 80% lean which made it perfect for a nice long simmer in my crockpot because the fat content would keep the lamb really moist and delicious.

Like most of my recipes, I just combined things that caught my eye from my spice shelf and hoped it turned out since I eat almost everything I cook, even if it doesn’t taste good. I’ve been looking for a reason to use the dried lavendar on my spice shelf and this seemed like the perfect recipe (dried lavendar makes a great rub for lamb chops). I’ve also been really into eating tumeric lately because of it’s awesome flavor and anti-inflammatory properties so I threw some fresh tumeric in. I love sage on anything and everything (there’s a bakery here that makes lemon-sage bread — YUM!) so I used a little sage too. And viola! This delicious stew was the result. I guess Jason may be right when he calls me his “mad scientist” in the kitchen!

FYI, instead of throwing out the extra liquid that the recipe says to discard, I saved it in a mason jar and have been adding a spoonful to Moose’s dinner. He’s one happy pup and I swear it’s making his coat even more shiny!

To make this recipe healthier, you can follow the instructions in this article to cut the calories in your rice by 33%. I tried it and the result was delicious! It doesn’t taste like coconut so, unless you’re allergic to coconut, I recommend using this new technique!

Easy Crockpot Lamb Stew
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
6 hours
Easy Crockpot Lamb Stew
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in crockpot. Mix to combine. Liquid should be close to the top of the mixture, if it's too low, add some more (you can just add water too).
  2. Set crockpot to cook on high for six hours.
  3. Every hour stir ingredients.
  4. After it's done cooking, discard most of the liquid reserving about a quarter cup. Serve on top of rice and drizzle with reserved liquid. Enjoy!
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