Name: Butternut Lamb Stew
Ingredients: 1 1/2 pounds lamb roast (trimmed and cubed); 2 medium carrots (peeled and chopped); 2 cloves garlic (pressed); 1 medium onion (peeled and chopped); 1 butternut squash (peeled and cubed); 3 cups low sodium chicken broth; 1 cup red wine; 1 tablespoon tomato paste; 1 bay leaf; 2 teaspoons dried thyme; 1 teaspoon dried rosemary (crushed); 2 teaspoons sea salt; 2 teaspoons freshly ground black pepper

Butternut Lamb Stew

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Ingredients

1 1/2 pounds lamb roast trimmed and cubed
2 medium carrots peeled and chopped
2 cloves garlic pressed
1 medium onion peeled and chopped
1 butternut squash peeled and cubed
3 cups low sodium chicken broth
1 cup red wine
1 tablespoon tomato paste
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried rosemary crushed
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

Instructions

Combine all ingredients in a large slow cooker; blend well.
Cover and cook on LOW for 8 to 10 hours or until lamb is fork-tender.

Notes

SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little olive oil, salt, and pepper till you get a mashed potatoes texture).

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Butternut Lamb Stew