SLAMMIN' LAMB

Slammin' Lamb image

This meat is easy, flavorful and best when marinated overnight. You can even mix it up and freeze it until you want to throw it in the crock! Make sure you have lots of pita bread on hand to soak up the juices. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 small garlic bulbs
3/4 cup plus 2 tablespoons minced fresh mint, divided
1/2 cup balsamic vinegar
1/4 cup olive oil
2 pounds boneless lamb, cut into 1-inch cubes
Hot cooked rice or pita bread, optional

Steps:

Remove papery outer skin from garlic bulbs; cut off tops of bulbs, exposing individual cloves. Peel and halve cloves. In a large dish, combine garlic, 3/4 cup mint, vinegar and olive oil. Add lamb; turn to coat. Cover and refrigerate up to 24 hours., Transfer lamb and marinade to a 3-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Sprinkle with remaining mint; if desired, serve with hot cooked rice or pita bread.

Nutrition Facts : Calories 323 calories, Fat 17g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 102mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.