A Lamb Recipe

I made a new dish last night that I feel that I must share because it was so delicious. Its a crock pot recipe made with lamb and veggies.



Lamb Stew

3 pounds of lamb

1 garlic bulb, roasted

1 cup snow peas

2 cups baby carrots

1 large Yucca root, about 3/4 lb

1 large red onion

2 Tbsn Salt (sea salt is best)

1 Tbsn Pepper

1/4 cup Olive oil

1 cup filtered water



I used lamb shanks and it was very good, but ribs or chops would also be good. Shanks were cheaper, but they were a little fatty. Lamb chops are slightly leaner, and ribs are the leanest, although rack of lamb is slightly on the pricey side, they are great for stews.

To roast a garlic bulb, I bought a bulb at the grocery store, cut off the top 1/8 inch (3 mm), exposing the most and natural oil of the garlic and drizzle olive oil over the top. Bake at a low 275 degrees Fahrenheit for 45 minutes to an hour. After the garlic is well roasted, you can easily squeeze all the roasted sons from the garlic. Place the sons into the crock pot whole, you can throw the whithered part of the garlic away.

Yucca root is a brown tuber with a white center, its from central America and after its cooked, has a sweet taste that resembles coconut. Its tougher than a potato while raw, but it must be peeled before cooking. Cut yucca into french fry sized stick and throw into the crock pot.

Slice onions, wash peas and carrots and throw them into the pot and mix thoroughly. Add water, salt, pepper and olive oil and cook on high for 4 hours and simmer on low for 2 hours.