Thursday, September 9, 2010

Slow Cooked Lamb with Prune Gravy

Our friends have an upcoming trip to Iceland and we wanted to celebrate with them (aka live vicariously) over dinner. I heard they eat a bit of lamb over there, so I ventured out - but not too far since I used the crock pot. Anything tastes good after being simmered in a crock pot all day, right?! It was delicious. The prunes on top got a bit charred, but I did leave it on an hour too long.

2-4 pounds boneless lamb
1 tsp rosemary or thyme
1 tsp cumin
1 tsp salt
1 tsp pepper
4 cloves garlic, chopped
2 cups dried plums (prunes?!)
1/2 cup white wine (or apple juice)
1 cinnamon stick

Use a 4-5 quart crockpot. Put meat inside and rub on all sides with dry spices. Add garlic and pruned. Pour in wine and through in the cinnamon stick. Cover and cook on low for 7-8 hours, or on high for about 4.

If you want, remove meat from stoneware and make a gravy with the accumulated juices and some corn starch.

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