After a year and a half of eating meat, it’s hard for me to believe that I was vegetarian for nearly 20 years.
There have been many benefits, like the loss in body fat and the extra energy, not to mention all the cool new things to cook for dinner–like lamb. Lamb meat is a good source of omega-3 fatty acids, healthy fats, iron, B vitamins and zinc.
Cooking lamb was completely new to me, and I’ll admit that I was a little nervous going into this recipe. B is a big fan of lamb meat, so I really wanted this stew to turn out good! With the majority of the cooking done in the slow cooker, my lamb turned out perfect — tenderly falling off the bone.
If you’ve never cooked lamb, give it a shot! You might find that it’s your new favorite.
- 2 Tablespoons coconut oil, divided
- 2 yellow onions, thinly sliced
- 5 carrots, sliced into rounds
- 1 sweet potato, peeled and cubed
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
- 2 Anaheim chili peppers, seeded and diced
- 6oz dried apricots, chopped
- 2 pounds lamb meat, bone-in
- 32 oz organic beef broth
- 1 Tablespoon lemon juice
- 2 Tablespoons fresh dill, minced
- ¼ cup fresh parsley, minced
- 1 teaspoon dried basil
- Salt and pepper
- In a large skillet melt one Tablespoon of the coconut oil over medium high heat. Add the onions, carrots, sweet potato, garlic, ginger, chili pepper and apricots. Sauté for 10 minutes and then transfer everything to the slow cooker.
- Salt and pepper the lamb. Add a Tablespoon of coconut oil to the skillet and brown the lamb, about 6 minutes. Transfer the lamb to the slow cooker.
- In a medium bowl combine the broth, lemon juice, and remaining fresh and dried herbs. Mix well then pour into the slow cooker.
- Cook on low for 6 to 8 hours. Salt and pepper to taste and then serve.