Lamb Stew with Brown Butter Garlic and herbs

2 lbs lamb - 1" cubes
2 Tbs olive oil (more if needed)
3 cups vegetable or chicken broth
2 tsp sea salt
1 Tbs fresh ground black pepper
6 Tbs butter (making brown butter)
4 cloves garlic - shaved or minced fine
2 Tbs fresh rosemary minced
1/2 cup red onion minced
1 cup carrots - sliced into disks
1 cup red potatoes - 1" cubes
1 cup yams - 1" cubes
1 small yellow squash - 1" cubes

In a large skillet heat oil until sizzling.  Flash fry the lamb in two or three batches seasoning with sea salt and pepper.  Lamb should be well browned.  As batches are done place on plate with paper towel to drain briefly.  Add butter to skillet and cook until nicely brown (if you've never done it before read this http://www.howsweeteats.com/2012/10/exactly-how-i-brown-my-butter/ ).  Now turn down the heat to medium-low and add your garlic and rosemary.  Let it simmer for about 5 minutes until it is nicely suffused.  Now add back your meat and coat it with the butter mixture.  Let it simmer lightly for about 5 more minutes.  Now scoop out the meat and most of the herbs.  DON'T THROW OUT THE BUTTER!  Add the onions to it and cook until just softened.  (The house smells so good right now!)

While the onions are cooking put your broth in a medium-large crock pot.  Turn crock pot on to low (if you are starting in the a.m.) or high (if you are starting at lunch).  Gently put the meat in the broth.  Scoop out the onions and add to broth as well. 

Add your cut vegetables about 90 minutes before you want them to be done.  Serve with crusty bread and salad.