This recipe combines pretty much everything I love in the world of food: lamb, stews and the Mediterranean kitchen. I also love my slow-cooker very much, and this recipe is perfect for it. I make it whenever I want something warming and hearty: Cooking with a slow-cooker always leaves the meat super tender.
Further Food Nutritionist Commentary:
By Nicole Hallissey RD, CDN
Slow-cooker Lamb Stew
1 pound lamb cuts (shoulder, breast or other stew-friendly cuts)
2 carrots (chopped)
1 parsnip (chopped)
1 sweet potato (chopped)
¼ cup bone broth (preferably homemade)
½ 15-ounce can chopped tomatoes
1 bay leaf
1 small cinnamon stick
1 tablespoon lime or lemon juice
A big dash of dried oregano, thyme, salt and pepper
- Cut lamb into cubes, brown on all sides in a pan, then place into slowcooker.
- Add carrots, parsnip, and sweet potatoes.
- Mix the tomatoes, spices, and broth in a cup, add to slowcooker. Mix all ingredients together well.
- Add bay leaf and cinnamon stick, top off with lemon or lime juice.
- Cook on low for 7-8hrs, to desired tenderness.
Per Serving: Calories: 352; Total Fat: 15g; Saturated Fat: 7g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 131mg; Sodium: 194mg; Potassium: 459mg; Carbohydrate: 17g; Fiber: 4g; Sugar: 9g; Protein: 37g
Nutrition Bonus: Vit A: 188%; Vit C: 37%; Iron: 2%
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