- 1 – 2 tablespoons olive oil, as needed
- 2 pounds shoulder of lamb, trimmed of fat, cut into 1 1/2 inch cubes, and blotted dry
- 8 new white potatoes, scrubbed and sliced 1/2 inch think
- 8 small white boiling onions, cut in half
- 1, 12 oz bag baby carrots, or three large carrots, cut into thick rounds
- 4 ribs celery, chopped
- 2 tablespoons chopped fresh flat leaf parsley
- 2 1/2 teaspoons salt free herb blend, such as Mrs. Dash or McCormick
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 cups water, chicken broth, or vegetable broth
- salt and black pepper to taste
In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat and brown half of the lamb on all sides. Set aside and brown the other half, adding more oil if needed.
Layer the potatoes, onions, carrots, and celery in the slow cooker and place the meat on top. Add the parsley, herb blend, time, and bay leaf and pour over the water or broth. Cover and cook on High for 1 hour.
Turn the slow cooker to Low and cook until the lamb and vegetables are very tender, 6 – 7 hours.
Season with salt and pepper. If you like your stew thickened, use 1 or 2 tablespoons of thickened broth. Serve straight out of the pot.