Moroccan Lamb Stew
Look for boneless, lean lamb chops to dice for this recipe; it is cheaper and easier than buying a whole leg of lamb.
INGREDIENTS | SERVES 2
½ pound lean boneless lamb, cubed
2 cloves garlic, minced
½ onion, chopped
2 tablespoons lemon juice
¼ cup sliced green olives
2 teaspoons honey
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon turmeric
2 springs fresh thyme
Place the lamb, garlic, onion, lemon juice, olives, honey, salt, pepper, and turmeric in a 2-quart slow cooker. Top with the sprigs of thyme. Cook on low for 8 hours.
PER SERVING Calories: 280 • Fat: 11 g • Protein: 32 g • Sodium:630 mg • Carbohydrates: 13 g • Fiber: 2 g
