Prep Time 20m
Cook Time 120m
Ready Time 150m
Yield 10 servings


Ingredients
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 pounds boneless lamb, cut into 1-inch pieces
  • 1/4 cup Crisco® Pure Canola Oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon rosemary leaves, crushed
  • 1 cup carrots, cut into cubes
  • 1 cup turnips, cut into cubes
  • 3 cups potatoes, cut into cubes
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
Preparation Directions
STOVE TOP METHOD
  • Step 1Combine flour, salt and pepper in a resealable plastic bag. Add lamb pieces and toss until coated. Heat oil in Dutch oven over medium-high heat. Brown lamb on all sides. Add garlic and onion. Cook until onion is tender. Add thyme and rosemary. Cover with boiling water. Cook over medium-low heat for 1 1/2 hours or until tender.
  • Step 2Add carrots, turnips, potatoes, salt and pepper. Cook an additional 30 minutes or until vegetables are tender.
SLOW COOKER METHOD
  • Step 1Coat slow cooker with Crisco® Original No-Stick Cooking Spray.
  • Step 2Combine flour, salt and pepper in a resealable plastic bag. Add lamb pieces and toss until coated. Heat oil in large skillet over medium-high heat. Brown lamb on all sides. Place in slow cooker. Add 1 cup water, garlic, onion, thyme, rosemary, carrots, turnips, potatoes, salt and pepper.
  • Step 3Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
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