Lamb takes on an especially delicious flavour when simmered with bacon and rosemary.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 3 strips thick-sliced bacon chopped
- 1 tablespoon crumbled dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 lbs boneless legs of lamb trimmed and cut in 1-inch (2.5 cm) cubes
- 2 tablespoons vegetable oil
- 2 onions chopped
- 4 cloves garlic minced
- 3 carrots thickly sliced
- 1 1/2 cup sodium-reduced beef broth
- 1/4 cup tomato paste
- 1 cup frozen peas
MethodIn large skillet, fry bacon over medium heat until crisp; drain on paper towel–lined plate. Place in slow cooker. Drain fat from skillet.
Combine rosemary, salt and pepper; sprinkle 2 tsp over lamb. In skillet, heat oil over medium-high heat; brown lamb, in batches. Add to slow cooker. Drain fat from skillet.
Add onions, garlic, carrots and remaining rosemary mixture to skillet; cook over medium heat, stirring occasionally, until onions are softened, about 3 minutes. Add to slow cooker.
Add beef broth and tomato paste to skillet; bring to boil, whisking and scraping up browned bits. Pour into slow cooker, stirring to combine.
Cover and cook on low until lamb is tender, 4 to 6 hours. Skim off fat.
Stir in peas; cook, covered, until heated through, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 440 mg
- Protein 27 g
- Calories 273.0
- Total fat 14 g
- Potassium 620 mg
- Cholesterol 86 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
- Iron 16.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 53.0
- Vitamin C 8.0