Lamb Stew With Dill

As we all know fall is my favorite season. It’s a season that exhilarates me not only for its colors, but most importantly for the wonderful robust and hearty flavors that it calls for. During this season, I’m usually drawn to making comfort foods.  My Crock Pot is especially useful to me when it’s a busy week where the time doesn’t permit me to stand in the kitchen to cook. There’s nothing better than to walk into your home that is filled with a pot of stew simmering and ready to warm up the tummy – leaving you with a big satisfying smile on the face from a long tiring day. If you’re a lamb lover as I am, you will most certainly enjoy this favorite recipe of mine – Lamb stew.

It’s easy breezy!  Here’s what you’ll need:

Ingredients: {serves 6}

2 large potatoes, peeled and cut into cubes

1 onion chopped

1 1/2 tsp salt

1/2 tsp black pepper

4 sprigs fresh dill or 1/2 tsp dried dill

1 bay leaf

2lbs. lean lamb stew meat {I used the lamb chops with the bone for more flavor}

1 cup plus 3 tbsp water

2 tbsp all-purpose flour

1 tsp sugar

2 tbsp fresh lemon juice

Directions

Layer your ingredients in the crock pot as follows:

potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup water. Cover and cook on LOW 6 to 8 hours.

Remove lamb and potatoes with a slotted spoon; cover and keep warm.

Remove dill weed and bay leaf. Turn heat to HIGH on the crock pot.

In a small bowl, stir in your flour, 3tbsp water and add 1 tsp sugar {secret ingredient;}. Mix well and pour into crock pot. Cover and cook for 15 minutes.

Return lamb, potatoes and 2 tbsp lemon juice. Cover and cook for another 10 minutes until heated through. Garnish with fresh dill, if you wish.

Optional: serve with a nice green salad or your favorite fall side dish.

*Note: If you’re not into lamb, you can always substitute with whatever meat you prefer.