Mediterranean Slow-Cooked Lamb


"I made this with my husband's palate in mind, so I was surprised when my 3 toddlers ate the entire pot. Definitely a family pleaser!"
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Original recipe yields 4 servings

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  1. Place diced lamb in a large resealable bag, drizzle with olive oil, and set aside. In a small bowl, mix together the 10 spices; then pour into the bag and massage the meat until each chunk is well coated with oil and spice. Refrigerate for a minimum of 4 hours, or overnight.
  2. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the lamb, and brown all sides. Transfer to a slow cooker, and add the potatoes, carrots, onion, and remaining ingredients. Cook on high for 3 hours.


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