Leg of lamb becomes meltingly tender as it braises in a slow cooker. You can save yourself some work by buying cubed lamb if available. Serve over broad egg noodles with a generous sprinkle of parsley.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2006
- 3 lbs boneless legs of lamb
- 2 tablespoons vegetable oil
- 2 onions chopped
- 4 cloves garlic minced
- 1 tablespoon dried mint
- 1/2 teaspoon each salt and pepper
- 2 cups cubed peeled butternut squashes (1 inc/2.5 cm)
- 1 can chickpea drained and rinsed
- 1 1/2 cup sodium-reduced beef stock
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon hot pepper sauce
Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. Drain fat from pan.
Fry onions, garlic, mint, salt and pepper over medium heat, stirring occasionally, until softened, 5 minutes. Scrape into slow cooker. Add squash and chickpeas. Whisk stock with tomato paste and pour into slow cooker; cover and cook on low for 6 to 8 hours or until meat is tender.
Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley, lemon juice and pepper sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 630 mg
- Protein 43 g
- Calories 367.0
- Total fat 8 g
- Cholesterol 132 mg
- Saturated fat 3 g
- Total carbohydrate 30 g
- Iron 36.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 40.0
- Vitamin C 33.0