1CupCarrotsRainbow carrots from market, cut into bite-size pieces
1CupParsleyChopped
2TbspGarlicDried
1PinchSea SaltTo taste
2CupsWater
Instructions
Place thawed lamb in bottom of crock pot, sprinkle fresh herbs (especially rosemary) directly onto lamb meat pieces and layer potatoes, carrots and fresh herbs. Finally pour water on top of mixture and salt well. Turn on HIGH heat setting for 1 hour and then LOW for 8-9 hours.
Notes
I served to Aaron with a slab of thick-sliced Canyon Bakehouse Caraway gluten-free bread and organic butter.… and now he thinks I’m the best wife ever!
Bon Appetit!