HealthNotes

Slow-Cooker Lamb and Fig Stew

• From: American Lamb Board

Ingredients

• 1- 1/2 lbs trimmed and cubed American lamb boneless leg or shoulder

• 2 cups less-sodium chicken broth

• 2 cups dry white wine

• 1 lb red onions, trimmed and cut into narrow wedges

• 1- 1/2 lbs yams, pared and cubed

• 1 Tbs grated orange peel

• 1 cup dried figs, stemmed and halved

• 1/4 cup flour

• 1/2 cup white wine

• 1/2 cup minced parsley (optional)

• salt and pepper

Lamb, yams, and figs add to the earthiness of this easy one-pot meal.

Directions

• 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, flour and wine. Cook 45 minutes longer.
• If desired, add minced parsley and season with salt and pepper before serving.