Name: Slow-Cooker American Lamb and Fig Stew
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 ½ trimmed and cubed American Lamb boneless leg or shoulder; 2 low-sodium chicken broth; 2 ½ dry white wine; 1 lb red onions, trimmed and cut into narrow wedges; 1 ½ yams, pared and cubed; 1 tbsp grated orange peel; 1 cup dried figs, stemmed and halved; 1 cup all-purpose flour; Salt and pepper, to taste; 1 cup minced fresh parsley (for serving, optional)

CategoryLeg of Lamb, Lamb ShoulderCuisineAmerican

The sweet taste of yams and dried figs offsets the savory flavor of lamb in this easy stew.

Yields1 Serving

Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

1 ½ trimmed and cubed American Lamb boneless leg or shoulder

2 low-sodium chicken broth

2 ½ dry white wine

1 lb red onions, trimmed and cut into narrow wedges

1 ½ yams, pared and cubed

1 tbsp grated orange peel

1 cup dried figs, stemmed and halved

1 cup all-purpose flour

Salt and pepper, to taste

1 cup minced fresh parsley (for serving, optional)

In 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.

In 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.

Season 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

Ingredients