Slow-Cooker American Lamb
and Fig Stew

Recipe and image provided by the American Lamb Board

6 Servings

Ingredients

• 1-1/2 pounds trimmed and cubed American Lamb boneless leg or shoulder
• 2 cups low-sodium chicken broth
• 2 cups dry white wine
• 1 pound red onions, trimmed and cut into narrow wedges
• 1-1/2 pounds yams, pared and cubed
• 1 tablespoon grated orange peel
• 1 cup dried figs, stemmed and halved
• 1/4 cup flour, mixed with 1/2 cup white wine
• 1/2 cup minced parsley (optional)
• Salt and Pepper

In a 5 or 6-quart slow cooker, combine lamb, broth, wine, onions, yams, and orange peel.  Cover and cook on low for 6 to 8 hours or until lamb is tender.  Stir in figs and flour-wine mixture; cook 45 minutes longer.

If desired, add minced parsley and season with sales and pepper before serving.

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