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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Taken from the Irish variation, but modified to suit our family's tastes!!! Soooo good on a cold day:) Ingredients:
1 lb lamb chop, trimmed of fat and bones |
2 1/2 cups low-sodium beef bouillon, mixed |
4 medium potatoes, peeled and cubed |
1 carrot, peeled and sliced |
1 celery rib, chopped |
1/2 white onion, rough chopped |
4 ounces frozen corn |
1/4 cup fresh mushrooms |
half salt and pepper, to taste |
parsley, to taste |
Directions:
1. Trim and cube the chops, placing them in the bottom of the crockpot.
2. Sprinkle with half salt , pepper and parsley.
3. Repeat with every layer, potatoes being the next layer after the lamb.
4. Once layered, pour in the oxo beef bouillon, made according to the package directions.
5. Cook on low in the crock pot for 8 hours, or on high for four.
6. If desired, serve with buttered bread or rolls.
7. ***Alternatively, put it in a covered casserole dish in the oven at 325F for one hour and 40 minutes.
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