Leg of Lamb with Prunes Recipe

Name: Leg of Lamb with Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) boneless leg of lamb; 1 teaspoon dried rosemary; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon black pepper; 4 garlic cloves, chopped; 2 cups dried plums (prunes!); 1/2 cup dry white wine (you can use apple juice); 1 cinnamon stick; 2 tablespoons cornstarch (optional)

Servings: persons

1 (4-pound) boneless leg of lamb
1 teaspoon dried rosemary
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
4 garlic cloves, chopped
2 cups dried plums (prunes!)
1/2 cup dry white wine (you can use apple juice)
1 cinnamon stick
2 tablespoons cornstarch (optional)

1
Use a 4-quart slow cooker.
2
Put the meat inside the cooker, and rub it on all sides with the seasoning.
3
Add the garlic and prunes.
4
Pour in the wine, and toss in a cinnamon stick.
5
Cover and cook on low, for 8 hours, or on high for about 4 hours.
6
Id go with the longer cooking time and lower heat, though.
7
When the lamb is done, if youd like, remove the meat from the stoneware, and make a gravy out of the accumulated juices by whisking in some cornstarch.
8
The prunes will be awfully squishy, and can blend right in.
9
Serve with mashed potatoes or polenta with the gravy drizzled over the top.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4-pound) boneless leg of lamb, 1 teaspoon dried rosemary, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and more.

Yes, Leg of Lamb with Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg of Lamb with Prunes

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