Lamb With Beans (Crockpot) |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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Adapted from a recipe in the local paper. Ingredients:
1 (28 ounce) container beef broth (reduced sodium) |
1 fennel bulb, trimmed and chopped |
1 leek, white and pale green parts only, halved lengthwise and then sliced cross-wise |
6 garlic cloves, silvered |
2 tablespoons dijon mustard |
1 lemon, rind only, grated |
1 teaspoon salt |
1 teaspoon black pepper |
1 lb lamb stew meat |
1/2 cup sun-dried tomato, halved (this was 1 small package) |
2 (15 ounce) cans white kidney beans, rinsed and drained |
1/2 teaspoon dried thyme |
Directions:
1. Put all ingredients in crockpot; cover and cook on low for 8 hours.
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