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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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A crockpot recipe Ingredients:
2 lbs lamb shoulder, boneless |
7 ounces baby turnips |
8 scallions |
6 ounces small potatoes |
1 onion |
1 garlic clove, crushed |
1/2 cup chicken stock |
1/2 cup red wine |
2 tablespoons tomato paste |
1 rosemary sprig |
2 sprigs thyme |
1 bay leaf |
18 baby carrots |
1 cup frozen peas |
1 tablespoon redcurrant jelly |
1 handful parsley, chopped |
Directions:
1. Trim excess fat from meat and cube.
2. In crockpot add lamb, turnip, scallions, potatoes, onion, garlic, stock, wine, tomato paste, and herbs.
3. Cook on high 3 hours.
4. Add carrots and cook another 40 minutes.
5. Add peas and jelly, cook another 5 minutes or till peas are tender.
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