Leg of Lamb with Prunes

Recipe by: Stephanie O'Dea | from Make it Fast, Cook it Slow

Cookstr

Course: Main Course

Total Time: A Day Or More

Skill Level: Easy

Cost: Moderate

Photo by: Joseph DeLeo

Yield: Serves 6

INGREDIENTS

1 (4-pound) boneless leg of lamb
1 teaspoon dried rosemary
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
4 garlic cloves, chopped
2 cups dried plums (prunes!)
½ cup dry white wine (you can use apple juice)
1 cinnamon stick
2 tablespoons cornstarch (optional)

Directions

Use a 4-quart slow cooker. Put the meat inside the cooker, and rub it on all sides with the seasoning. Add the garlic and prunes. Pour in the wine, and toss in a cinnamon stick. Cover and cook on low, for 8 hours, or on high for about 4 hours. I’d go with the longer cooking time and lower heat, though.

When the lamb is done, if you’d like, remove the meat from the stoneware, and make a gravy out of the accumulated juices by whisking in some cornstarch. The prunes will be awfully squishy, and can blend right in. Serve with mashed potatoes or polenta with the gravy drizzled over the top.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 937kcal (47%)

Calcium 73mg (7%)

Vitamin C 1mg (2%)

Vitamin A 23mcg RAE (1%)

Potassium 1306mg

Magnesium 91mg

Protein 54g

Sugar 22g

Cholesterol 200mg (67%)

Saturated Fat 30g (148%)