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TEST KITCHEN APPROVED

Slammin’ Lamb

Name: Slammin’ Lamb
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Europe, Greek
Ingredients: 2 small garlic bulbs; 3/4 cup plus 2 tablespoons minced fresh mint, divided; 1/2 cup balsamic vinegar; 1/4 cup olive oil; 2 pounds boneless lamb, cut into 1-inch cubes; Hot cooked rice or pita bread, optional

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. + marinating Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 19, 2023

This meat is easy, flavorful and best when marinated overnight. You can even mix it up and freeze it until you want to throw it in the cooker! Make sure you have lots of pita bread on hand to soak up the juices. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

TEST KITCHEN APPROVED

Slammin’ Lamb

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Yield:6 servings

Prep:20 min

Cook:4 hours

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Ingredients

2 small garlic bulbs
3/4 cup plus 2 tablespoons minced fresh mint, divided
1/2 cup balsamic vinegar
1/4 cup olive oil
2 pounds boneless lamb, cut into 1-inch cubes
Hot cooked rice or pita bread, optional

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Directions

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
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. Serve with hot cooked rice or pita bread as desired.