Instructions: Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2- to 3-quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon.

Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot.

Transfer onion mixture to the crock pot; add carrots and rutabaga. Cover and cook on LOW for 8 to 10 hours, adding peas during the last 30 to 45 minutes.

This recipe yields 4 servings.

NOTES :

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