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Categories:
yellow onions garlic potatoes olive oil lamb stew meat flat leaf parsley fresh basil fresh oregano black pepper salt tomatoes unsalted butter
Viewed: 21 - Published at: 5 years agoIngredients
- 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
Method
- 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.
