Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil, divided
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 leek, white and light green part, chopped
  • 3 1/2 cups cabbage, chopped
  • 2 large russet potatoes, peeled and chopped
  • 1 1/2 lbs lamb stew meat
  • 4 cups chicken stock
  • 2 cups water
  • 2 sprigs rosemary
  • bay leaf
  • 1 cup baby spinach leaves
  • 1 tbsp mint leaves, finely minced (or substitute parsley here)

Instruction

  • Heat 1 tablespoon olive oil in a large skillet. Add the onions, cook for a few minutes, then add the carrots and leek. Cook for about 5 more minutes until the veggies begin to soften. Transfer these veggies into the slow cooker, and add the potatoes and cabbage in a layer on top of the sautéed vegetables.
  •  Brown the lamb: Return the skillet to the stove, heat the remaining olive on medium. Add the lamb. Salt and pepper the lamb to taste, then cook for 5 minutes on one side to brown. Turn the lamb over, brown the other side for another 5 minutes.
  • Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
  • Cook in the slow cooker for 1 hour on high, 8 hours on low. When cooked, stir in the baby spinach leaves for some nice green color.
  • hot, topped with a touch of fresh mint, along with a pint or glass of hearty red wine. Sláinte!