The Essential EatingWell Cookbook (2004)
Layers of fresh Mediterranean vegetables, seasoned with an abundance of bay, garlic and oregano, meld with tender lamb into a luscious harvest-time supper. Serve the stew with rice or warm whole-wheat pita.
8 servings, about 1 cup each
Active Time: 20 minutes |
Total Time: 4 hours
1 1/2 pounds lean boneless leg of lamb, trimmed and cut into 1 1/4-inch pieces
1 1/4 teaspoons salt, divided
Freshly ground pepper, to taste
1 1/2 tablespoons extra-virgin olive oil, divided
2 large onions, thinly sliced
4 cloves garlic, minced
1/2 teaspoon dried oregano
1 14-ounce can diced tomatoes
1 large all-purpose potato, preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices
1/2 pound green beans, trimmed
1 small eggplant, cut into 3/8-inch-thick slices
1 medium zucchini, cut into 3/8-inch-thick slices
6 bay leaves
3 tablespoons chopped fresh parsley
Season lamb with 1/4 teaspoon salt and pepper to taste. Heat 1/2 tablespoon oil in a large heavy skillet over medium-high heat. Add half the lamb and sear, turning, until well browned, 2 to 4 minutes. Transfer to a 4-quart slow cooker. Add another 1/2 tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.
Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute more. Add tomatoes and bring to a simmer, mashing with a potato masher or fork. Remove from heat and spoon half the mixture over the lamb.
Arrange potatoes in a layer in the pot; season with 1/4 teaspoon salt and pepper to taste. Add green beans, followed by eggplant and zucchini, seasoning each layer with 1/4 teaspoon salt and pepper to taste. Spread remaining tomato-onion mixture over vegetables. Top with bay leaves.
Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.
Per serving :
7 g Fat;
2 g Sat;
4 g Mono;
53 mg Cholesterol;
15 g Carbohydrates;
17 g Protein;
5 g Fiber;
466 mg Sodium;
554 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 2 1/2 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in a microwave or in the oven.
Lamb cut from the leg is 19 percent leaner than shoulder meat.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.