In this household, no one but me likes the taste of lamb very much. It hardly makes sense to spend the time on a dish that only I will eat, so this recipe, Southern Lamb Stew, and Moroccan Style Chops rarely see the light of day. But if you, the reader, do like the taste of lamb, go forth, I say, and make these dishes.
1 pound boneless lean lamb, cut into ¾" cubes
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, thinly sliced
1 ¼ cups no salt added beef broth
½ teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon salt
8 dried apricot halves
6 medium pitted prunes
fresh spinach leaves, 1 cup, packed
- Spray broiler rack with nonstick cooking spray. Preheat broiler for 15 min.
- Broil lamb 4" from heat, 2 min. on each side. In Dutch oven, over medium heat, heat olive oil, then add onion and garlic, and cook for about 5 min., stirring until tender.
- Add lamb, broth, and 1 cup water; bring to a boil and add cinnamon, allspice, and salt. Cover; reduce heat to low and simmer 25 min., until lamb is tender. Add apricots, prunes, and spinach; cook 3 – 5 min. until spinach is wilted.