1 tbsp mint leaves, finely minced (or substitute parsley here)
Instructions
Sauté veggies: Heat 1 tablespoon olive oil in a large skillet. Add the onions, cook for a few minutes, then add the carrots and leek. Cook for about 5 more minutes until the veggies begin to soften. Transfer these veggies into the slow cooker, and add the potatoes and cabbage in a layer on top of the sautéed vegetables.
Brown the lamb: Return the skillet to the stove, heat the remaining olive on medium. Add the lamb. Salt and pepper the lamb to taste, then cook for 5 minutes on one side to brown. Turn the lamb over, brown the other side for another 5 minutes.
Add lamb to slow cooker: Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
Slow cooking time: Cook in the slow cooker for 1 hour on high, 8 hours on low. When cooked, stir in the baby spinach leaves for some nice green color.
Serve hot, topped with a touch of fresh mint, along with a pint or glass of hearty red wine. Sláinte!
Notes
If you want to use a bit more lamb than called for, as I did recently, add an extra quarter cup or so of broth.
Substitute parsley for mint if you like. Mint is a classic herb for lamb, but during a recent remake of the stew I had parsley for something else, and used it instead of buying mint. Worked well.