I’m happy to share one of my Mum’s cherished recipes – our Lamb Rosemary Lamb Stew. This dish has been a family favorite for years, featuring tender lamb steaks simmered with fresh vegetables and fragrant herbs. It’s a comforting, flavorful meal that brings a taste of home to every bowl. I hope you enjoy it as much as we do!
Ingredients
4 Lamb Leg Steaks, or Lamb Chops
2 oz Butter
3/4 pound of Leeks
1/4 pound of Mushrooms
1 small Lemon
1/4 tsp. Rosemary
Salt & Pepper
1/2 cup Chicken Stock
Small package of Frozen Peas.
1 tbsp Flour
Instructions
Melt butter and brown Lamb in a pan. Transfer to slow cooker (crock pot.)
Slice leeks and mushrooms.
Using the same pan fry leeks and mushrooms for 3 minutes.
Zest lemon and add it to the vegetables.
Add the juice of the lemon, rosemary, and the chicken stock and deglaze the pan.
Sprinkle the flour over the vegetable mixture and stir to combine.
Pour the vegetable mixture over the lamb in the slow cooker and cook on low 4 to 6 hours, until tender.
Once the meat is tender, add the peas and cook for an additional 10 minutes.