I do many simple recipes. Here's the thing though. Simplicity demands perfection. Do these simple things perfectly and the result will be as dramatic as the long and involved three day process dishes.
2lbs boneless leg of lamb, well trimmed and cut into 1/2" cubes
small amount of olive oil
1 3/4 pounds potatoes, peeled and cubed (red or new potatoes will do, I go with cheap in the bulk bag russets)
3 large carrots, peeled and cut into big chunks
3 stalks celery, cut into chunks (remove the strings first you barbarian)
3 large leeks, white portion only, halved and washed, sliced very thin
2 cups lamb stock (use low sodium chicken stock if you don't have lamb stock)
2 teaspoons chopped fresh thyme
salt (kosher or sea salt is best)
fresh ground pepper
coarsely chopped fresh parsley
Brown the lamb meat in the olive oil in a separate skillet. Drain well. Add all the ingredients except the salt, pepper, and parsley in a slow cooker. Set the cooker to low and walk away. After about two hours add in the salt and pepper to taste. When the lamb meat is fork tender (about 4 hours in my crockpot) it's ready. Sprinkle with the chopped parsley when the bowls are ladled.
Serve with soda bread or lots of crackers.
This is even better the next day.
Expect the soda bread recipe soon.