Ingredients
- 1½ pounds lean boneless trimmed and cut into 1¼-inch pieces Leg of Lamb
- 1¼ teaspoons, divided Salt
- 1½ tablespoons extra-virgin Olive Oil
- 2 large thinly sliced Onions
- 4 minced Garlic Clove
- 1/2 teaspoon Dried Oregano
- To taste Freshly Ground Pepper
- 1 large all-purpose preferably Yukon Gold, peeled and cut into ⅜-inch-thick slices Potatoes
- 1/2 pound trimmed Green Beans
- cut into 3/3 inch-thick slices Eggplant
- 1 medium cut into 3/3 inch-thick slices Zucchini
- 6 Bay Leaves
- 1 14-ounce can diced Tomatoes
- 3 tablespoons chopped Fresh Flat-Leaf Parsley
Directions
Slow cooking, very easy and delicious, low fat dish. Traditional Turkish dish is high in flavor, low in fat and very healthy. This is slow cooking at its best; the flavors of the fresh Mediterranean vegetables seasoned with an abundance of bay, garlic and oregano and tender lamb brings out its distinctive flavor. At the end of the cooking you get a delicious, melt-in- the mouth, tender stew of vegetables and meat.
Recipe Credit: eatingwell.com
Steps
1 Done | Season lamb with ¼ teaspoon salt and pepper to taste. |
2 Done | Heat 1/2 tablespoon oil in a large heavy skillet over medium-high heat. Add half the lamb and sear, turning, until well browned for 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. |
3 Done | Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring, until softened for 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. |
4 Done | Arrange potatoes in a layer in the pot and 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. |
5 Done | Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley. |
