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Leg of Lamb with Prunes Recipe

Cookstr
Course: Main Course
Total Time: A Day Or More
Skill Level: Easy
Cost: Moderate
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 Leg of Lamb with Prunes

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.


© 2009 Stephanie O'Dea
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

937kcal (47%)
73mg (7%)
1mg (2%)
23mcg RAE (1%)
1306mg
91mg
54g
22g
200mg (67%)
30g (148%)
61g (94%)
4g
40g
495mg (21%)
6mg (31%)
FROM THE KITCHEN OF...

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