Slammin’ Lamb

1. 1

   Remove papery outer skin from garlic bulbs; cut off tops of bulbs, exposing individual cloves. Peel and halve cloves. In a large dish, combine garlic, 3/4 cup mint, vinegar and olive oil. Add lamb; turn to coat. Cover and refrigerate up to 24 hours.

2. 2

   Transfer lamb and marinade to a 3-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Sprinkle with remaining mint; if desired, serve with hot cooked rice or pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.