Recipe by ratherbeswimmin'
A slow-cooker version
Top Review by Krista Smith
My husband just LOVED this recipe! It was quick, easy and yummy! I think next time I make it, I'll have some pitas on hand to eat with the lamb! We used white bread which was fine but I know pitas would be a better compliment to the lamb's flavor. Thanks for a great recipe!
- 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)
- 2 lbs firm-ripe plum tomatoes, coarsely chopped
- 2 tablespoons unsalted butter, cut into bits
Directions See How It's Made
- Layer onions, garlic, and potatoes in the slow cooker.
- 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.
- Repeat with the remaining oil and meat.
- Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
- Top with the tomatoes and dot with butter.
- Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
- 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.