Cooking Time: 4 hours
Makes about 8 servings
- 1 1/2 pounds lean boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
- 1 1/4 teaspoons salt
- freshly ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 14-ounce can whole tomatoes, drained
- 1 large all-purpose potato, preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices
- 1/2 pound green beans, trimmed
- 1 small eggplant, cut into 3/8-inch-thick slices
- 1 medium zucchini, cut into 3/8-inch-thick slices
- 6 bay leaves
- 3 tablespoons chopped fresh parsley
Season lamb with 1/4 teaspoon salt and pepper to taste. In a large, heavy skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb and sear, turning, until well-browned, 2 to 4 minutes. Transfer to a 3 1/2-quart slow cooker. Add another 1/2 tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.
Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring, until softened, 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.
Arrange potatoes in a layer in the pot; 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.
Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves.
Serve hot, garnished with parsley.
Make it a meal: Serve with rice and lots of crusty bread.
Per serving: 225 calories, 19 grams protein, 7 grams fat (2 grams saturated fat), 22 grams carbohydrate, 525 milligrams sodium, 50 milligrams cholesterol, 4 grams fiber