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Title: Slammin’ Lamb
Categories: Five, Lamb/mutton, Vegetables, Herbs
Yield: 6 servings
2 sm Garlic bulbs
3/4 c + 2 tb minced fresh mint;
- divided
1/2 c Balsamic vinegar
1/4 c Olive oil
2 lb Boneless lamb; in 1" cubes
Hot cooked rice or pita
- bread; opt
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. Serve with hot cooked rice
or pita bread as desired.
Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)