Irish Stew with Fresh Bay Leaves

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Irish Stew with Fresh Bay Leaves
Serves 4


3
pounds leg of lamb, trimmed of fat and cut into 1 1/2 inch cubes
2
tablespoons unsalted butter
1
tablespoon vegetable oil
Salt to taste
1
sprig rosemary
3 -4
fresh bayleaves
2
sprigs fresh thyme
Freshly ground black pepper
1
14-ounce can reduced-sodium chicken broth
2
cups water
2
cloves garlic, finely chopped
3
medium Idaho potatoes, peeled and cut into 1 1/2 inch pieces
3
medium carrots, peeled and cut into 1/2-inch thick slices
1/4
cup packed parsley leaves, chopped

Combine lamb, butter, vegetable oil, salt, rosemary, thyme, pepper, chicken broth, water, garlic, potatoes, carrots, in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours.
Stir in parsley before serving.

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