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Lamb Ragout

4 Medium carrots, cut into crosswise slices
3 Medium turnip bottoms, peel and cut into eights
1 1/2 lb Boneless lamb stew meat, cubed into 1" pieces
8 Small cubed red potatoes
1 tb Fresh parsley
1 Garlic clove, crushed
1/2 ts Salt
1/8 ts Pepper
1 ts Marjoram
1 c Beef broth
1/2 c Dry white wine
2 tb Cornstarch
3 tb Cold water


Place carrots and turnips on bottom of a slow cooker. Top with lamb and potatoes. In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine. Pour over ingredients in pot.

Cover and cook on low for 8-9 hours. Then turn slow cooker to high and remove meat and vegetables with a slotted spoon; keep warm. Dissolve cornstarch in water in a small bowl, then stir mixture into slow cooker. Cover and cook on high for 15-20 minutes, stir occasionally. Return meat and vegetables to pot, heat and serve.


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