Lamb Casserole With Baby Potatoes - Crock-Pot Express Crock Recipes

Lam b Casserole with B aby Potatoes
Prep: 25 Minutes 4 servings
Cook: 1 Hour
1. Trim the fat from the lamb and cut into large chunks.
INGREDIENTS
2. Season the lamb with salt and black pepper.
◊ 3-3 ½ lbs boneless lamb leg
3. Set the Crock-Pot® Express Crock Multi-Cooker to the BROWN/SAUTÉ setting.
◊ 2 tbsp olive oil
4. Once the multi-cooker is hot, add the chunks of lamb and sear on each side.
◊ 1 pinch salt and black pepper
Do this in two batches.
◊ 1 whole onion diced
5. Once the lamb is seared on both sides, add all of it back into the multi-cooker.
◊ 1 15 oz can crushed tomatoes
6. Add the diced onion, tomatoes, paprika, salt and pepper, garlic, bay leaves, salt,
◊ 1 tsp paprika
pepper, wine beans and potatoes.
◊ 1 tbsp minced garlic
7. Stir to combine, place the lid tightly on top and lock.
◊ 2 bay leaves 8. Press STEW and set the timer for one hour.
9. Take off the lid carefully and serve big scoops into bowls. Garnish with fresh
◊ ½ tsp salt
chopped parsley.
◊ ¼ tsp black pepper
◊ ½ cup red wine
◊ 1 15 oz can great northern beans
◊ ½-lb baby potatoes sliced in half
◊ Fresh parsley for garnishing
FoodnessGracious.com @FoodnessGracious
En t rée s
vegetarian gluten-free
"A delicious comfort food lamb casserole with
tomatoes, spices, and tender baby potatoes! This
is a recipe for a chilly night and can be cooked in
one hour!"
@FoodnessGracious
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