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      Title: Slammin' Lamb
 Categories: Five, Lamb/mutton, Vegetables, Herbs
      Yield: 6 Servings

      2 sm Garlic bulbs
    3/4 c  Fresh mint;
           - +2 tb, minced, divided
    1/2 c  Balsamic vinegar
    1/4 c  Olive oil
      2 lb Boneless lamb; in 1" cubes
           Hot cooked rice or
           - pita bread (optional)

  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.

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

  Recipe by Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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