| Lamb is a wonderful meat for slow cooking because it | | | | minutes. Add the oregano and garlic and saute for |
| comes out so tender and flavorful. If you enjoy the | | | | another minute. Add the tomatoes and bring the |
| taste and texture of this ingredient, you will love the | | | | mixture to a simmer, mashing it with a fork or masher. |
| following recipes for stew because they are simple to | | | | Spoon half the mixture into the slow cooker. |
| make and the results are spectacular. | | | | Arrange the sliced potatoes over the top and season |
| Recipe for Leg of Lamb Stew with Vegetables | | | | with some salt and pepper. Add the green beans and |
| This flavorful dish is rich in fresh vegetables and the | | | | then the zucchini and eggplant. Season each layer with |
| garlic, bay leaves, and oregano add plenty of flavor as | | | | salt and pepper. |
| well. Leg of lamb is very healthy and it is nineteen | | | | Spread the rest of the tomato mixture over the top |
| percent leaner than the shoulder meat. | | | | and arrange the bay leaves on there. Cover and cook |
| This stew is nice served with warm pita bread or rice | | | | on high for four hours or until the vegetables and meat |
| and it makes enough to serve eight people. If you like, | | | | are tender. Discard the bay leaves and serve |
| you can make this ahead and refrigerate it for up to | | | | garnished with parsley. |
| two days. Reheat it in the oven, in a microwave or on | | | | Another Simple Recipe for Lamb Stew |
| the stove. | | | | What you will need: |
| What you will need: | | | | - 1 1/2 lbs boneless lean lamb stew meat, in 1 inch |
| - 1 1/2 lbs lean boneless lamb leg | | | | cubes |
| - 3 tablespoons chopped fresh parsley | | | | - 1 thinly sliced onion |
| - 2 thinly sliced onions | | | | - 1/4 cup all purpose flour |
| - 6 bay leaves | | | | - 1 teaspoon salt |
| - 1/2 lb trimmed green beans | | | | - 1 cup baby carrots |
| - 1/2 teaspoon dried oregano | | | | - 1/2 teaspoon black pepper |
| - 4 minced cloves garlic | | | | - 2 cups diced rutabaga |
| - 14 oz can diced tomatoes | | | | - 1 cup peas |
| - 1 1/4 teaspoons salt | | | | - 2 cups water |
| - Black pepper | | | | - 2 tablespoons vegetable oil |
| - 1 1/2 tablespoons olive oil | | | | How to make it: |
| - 1 zucchini, in 1/2 inch slices | | | | Sprinkle half the salt over the meat and some of the |
| - 1 eggplant, in 1/2 inch slices | | | | pepper, and then coat it with flour. Heat the oil in a pot |
| - 1 big potato, in 1/2 inch slices | | | | over a moderately high heat and brown the meat in |
| How to make it: | | | | batches. Transfer it to the crockpot. Add the onion to |
| Trim the meat and cut it in to 1 1/4 inch pieces. Season | | | | the pot on the stove and cook it for four minutes or |
| it with quarter of a teaspoon of salt and some black | | | | until browned. |
| pepper. Heat half a tablespoon of oil in a skillet and add | | | | Stir in the water and scrape any burnt bits off the |
| half the lamb. Sear it for a few minutes, until it is | | | | bottom. Transfer the cooked onion mixture to the slow |
| browned. Put it in a slow cooker and repeat with the | | | | cooker and add the rutabaga and carrots. Cover and |
| remaining meat. | | | | cook for eight to ten hours on low, adding the peas |
| Add the rest of the oil and saute the onions for five | | | | during the final half an hour. |