Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories411.3 kcal (21%)
Total Fat7.4 g (11%)
Carbs35.2 g (14%)
Sugars8.7 g (10%)
Protein39.2 g (78%)
Sodium610.4 mg (31%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 lbsboneless leg of lamb
or lamb shoulder, trimmed of excess fat and cut into 1 1/2" pieces
1 teaspoonsea salt
or to taste
1 teaspoonground black pepper
¼ cupall-purpose flour
1yellow onion
medium, diced
4 clovesgarlic
minced
1 ½ cupsred wine
or broth
1 lbbaby Bella mushrooms
thickly sliced
2 cupsbeef broth
low sodium
2 tablespoonsWorcestershire sauce
2bay leaves
▢
1 teaspoonfresh rosemary
finely chopped
1.5 lbsred potatoes
halved or quartered
3carrots
medium, peeled and cut into 1/2" thick pieces
2celery ribs
chopped
1 cupfrozen sweet peas
Instructions
Step 1
In a large bowl toss lamb meat with salt, pepper, and all-purpose flour.
Step 2
Place a large skillet over medium heat and add the olive oil.
Step 3
Once the oil is shimmering brown the lamb meat on each side for about 3-5 minutes. You may have to work in batches. Note, this step is optional, but I suggest browning the meat as it locks in the flavor.
Step 4
Transfer all the ingredients to the Slow Cooker except green peas.
Step 5
Cover and cook on LOW heat for 7-8 hours, or HIGH for 3-4 hours.
Step 6
Add the green peas during the last hour of cooking.
Step 7
Garnish with freshly chopped parsley, and serve warm!
Notes
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Makes leftovers
