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Mediterranean Lamb with Artichokes and Sun-Dried Tomatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Small Bowl
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 12 ounces artichoke hearts, drained and quartered
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 cup low-sodium chicken broth
  • Juice of 1 lemon
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions
 

  • Place the lamb chunks in the bottom of the slow cooker. Season them with salt and pepper.
  • Add the artichoke hearts, sun-dried tomatoes, and minced garlic on top of the lamb.
  • In a small bowl, whisk together the olive oil, oregano, rosemary, chicken broth, and lemon juice. Pour the mixture over the ingredients in the slow cooker.
  • Cover and cook on low for 6 to 7 hours until the lamb is fork-tender.
  • Stir the contents gently, then sprinkle with fresh parsley before serving.

Notes

If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Small Bowl, Knife