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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

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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