Crock Pot Lamb with Prunes
Contributor: Stephanie O’Dea
Ingredients:
- 4 pounds boneless leg of lamb
- 1 teaspoon each of:
- rosemary
- cumin
- kosher salt
- pepper
- 4 cloves garlic, chopped
- 2 cups dried plums
- 1/2 cup white wine (you could use apple juice)
- 1 cinnamon stick
Directions:
Use a 4-5 quart crockpot. Put meat inside, and rub it on all sides with dry spices. Add garlic and prunes. Pour in wine, and toss in a cinnamon stick. Cover and cook on low for 8 hours, or on high for about 4. I’d go with the longer and lower cooking time, though.
If you’d like, remove meat from stoneware, and make a gravy out of accumulated juice with some cornstarch. The prunes will be awfully squishy, and can blend right in with the juice and cornstarch. Serve with mashed potatoes or polenta with gravy drizzled over the top.
About the Author:
Stephanie O’Dea made a New Year’s Resolution to use her slow cooker every single day in 2008 and write about it online. This simple idea resulted in a highly-trafficked website and three cookbooks (her first cookbook spent six weeks on the New York Times best sellers list) and a housekeeping shortcut guide for busy moms. Stephanie has appeared on Good Morning America, The Rachael Ray Show, featured in Real Simple Magazine, Woman’s World, and Oprah.com. For a more comprehensive press listing, please visit her online home at stephanieodea.com.
