Slammin’ Lamb

6 ingredients
2 steps

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

Directions

  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.

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