Lamb Shoulder, Leg of Lamb American
December 13, 2015
The sweet taste of yams and dried figs offsets the savory flavor of lamb in this easy stew.
1 ½ lbs trimmed and cubed American Lamb boneless leg or shoulder
2 cups low-sodium chicken broth
2 ½ cups dry white wine
1 lb red onions, trimmed and cut into narrow wedges
1 ½ lbs yams, pared and cubed
1 tbsp grated orange peel
1 cup dried figs, stemmed and halved
¼ cup all-purpose flour
dash Salt and pepper, to taste
½ cup minced fresh parsley (for serving, optional)
1In a 5 or 6-quart slow cooker combine the lamb, broth, 2 cups wine, the onions, yams, and orange peel. Cover and cook on low for 6 to 8 hours or until lamb is tender.
2In a small bowl combine the flour with the remaining ½ cup wine. Stir in the figs and the flour-wine mixture and for an additional 45 minutes.
3Season the stew to taste with salt and pepper. Top it with the parsley, if desired, and serve.
Recipe and image provided by the American Lamb Board