Serves: 8
Total Calories: 480
In a 3 quart or larger crockpot, combine onion, carrots, turnip, and barley. Coat lamb cubes with flour, then add to cooker and sprinkle with pepper and marjoram. Pour in broth. Cover and cook at low setting until lamb is very tender when pierced (7+ to 8+ hrs).
When lamb is almost done, cook beans. Bring about 4 cups water to a boil in a 2 1/2 - 3 quart pan add beans and cook uncovered, until just tender to bite (4-7 minutes.) Drain well.
Skim and discard fat from stew, if necessary. Stir in beans and peas. Increase cooker heat setting to high cover and cook until peas are tender to bite (8-10 minutes). Season to taste with salt.
This Umatilla County Lamb Stew with Spring Vegetables recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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