I've made this a couple of times and love it: it's inexpensive (but is RICH!), easy and delicious comfort food.
What more can one ask for?
Irish Lamb Stew (crockpot)
2 1/2 cups chicken broth
5 carrots, peeled and sliced
2 leeks, white part sliced (or one large onion)
4 cloves chopped garlic
1 lb potatoes, scrubbed and cubed (about 5 medium, or 6 small)
3 lbs lamb neck pieces or shoulder chops
1 pkg frozen peas
pinch of fresh rosemary (optional)
Heat the chicken broth in a saucepan to boiling. Put all the fresh vegetables in the crockpot and place the lamb on top of the vegetables.
Pour the chicken stock over all. Add salt and pepper. Sprinkle just a pinch of fresh minced rosemary on top.
Cook on HIGH for about 4 hours or LOW for about 8 hours. Add frozen peas for last 30 minutes.
Serve with crusty bread.