6 SERVINGS 10 MINUTE PREP TIME 6-8 HOUR COOK TIME
1-1/2 pounds trimmed and cubed Cedar Springs or Shepherd’s Pride lamb boneless leg or shoulder
2 cups less-sodium chicken broth
2 cups dry white wine
1 pound red onions, trimmed and cut into narrow wedges
1-1/2 pounds yams, pared and cubed
1 tablespoon grated orange peel
1 cup dried figs, stemmed and halved
1/4 cup flour, mixed with 1/2 cup white wine
1/2 cup minced parsley (optional)
Salt and pepper
In a 5 or 6-quart slow cooker, combine lamb, broth, wine, onions, yams and orange peel. Cover and cook on low for 6 to 8 hours or until lamb is tender. Stir in figs and flour-wine mixture; cook 45 minutes longer.
If desired, add minced parsley and season with salt and pepper before serving.
Recipe and image provided by the American Lamb Board