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Prep Time: 45 Minutes Cook Time: 555 Minutes |
Ready In: 600 Minutes Servings: 6 |
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A slow-cooker version Ingredients:
3 medium yellow onions, cut into 8 wedges |
2 garlic cloves, minced |
2 lbs new potatoes, halved (or quartered) |
2 tablespoons olive oil |
2 lbs lamb stew meat, trimmed of fat, cut into 1 1/2 inch chunks, and blotted dry |
1/4 cup finely chopped fresh flat leaf parsley |
1/4 cup finely chopped fresh basil |
2 tablespoons finely chopped fresh oregano or 2 tablespoons savory |
black pepper (8 grinds) |
salt |
2 lbs firm-ripe plum tomatoes, coarsely chopped |
2 tablespoons unsalted butter, cut into bits |
Directions:
1. Layer onions, garlic, and potatoes in the slow cooker.
2. In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
3. Repeat with the remaining oil and meat.
4. Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
5. Top with the tomatoes and dot with butter.
6. Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
7. An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.
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