Moroccan Lamb Stew

from Weight Watchers Magazine (Contributed by Teri in Pocatello)

1 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 onions, chopped
3 garlic cloves, finely chopped
2 teaspoons curry powder
1 ½ teaspoons cinnamon
1 ½ teaspoons ground cumin
1 (14 ½ oz) can reduced-sodium chicken broth
4 carrots, cut into 1-inch pieces
12 dried apricots
1 (15-oz) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

1. Sprinkle the lamb with the salt and pepper. spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add half the lamb and cook, turning occasionally, until browned, about 5 minutes. Transfer the lamb to a medium bowl. Repeat with the remaining lamb and set aside.

2. Spray the Dutch oven again with nonstick spray. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add the curry powder, cinnamon, and cumin; cook, stirring constantly, just until fragrant, about 20 seconds. Stir in the lamb, the broth, carrots, and dried apricots; bring just to a boil.

3. Reduce the heat and simmer, covered, until the lamb is almost tender, about 40 minutes. Stir in the chickpeas and cook, covered, until the lamb is fork-tender, about 15 minutes longer. Stir in the mint and serve at once.

Per serving (about 1 cup): 347 calories, 10 g fat (3 g sat fat, 0 g trans fat) 7 g fiber, 31 g protein. Points value=7

What I changed: I used Sweet onions (such as super sweets, vidalias, etc). I added about ¾ teaspoons cardamom. I used 3-9 cloves of garlic, and 15 dried apricots. When I browned the second batch of lamb, I let it go a little longer so I got some of that crusty brown in the bottom of the pan to add flavor. Also, instead of using cooking spray I used about 1-2 Tablespoons of olive oil instead with the meat and with the onions. I also tended to sauté the onions and spices a little longer than recommended to further enhance their flavors.

Roast Leg of Lamb with Rosemary

Contributed by Jeanne of Logan, UT

 Ingredients

• 1/4 cup honey or agave
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

Directions

1. In a small bowl, combine the honey/agave, mustard, rosemary, ground black pepper, lemon zest and garlic.  Mix well and apply to the lamb.  Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare.  The internal temperature should be at least 145 degrees F (63 degress C) when taken with a meat thermometer.  Let the roast rest for about 10 minutes before carving.

Consider this marinade not for "flavor" as Lau meats are superb, but for its nutritional value!
Rosemary helps protect the good "omega-3 fats from damage during cooking, so they retain
their healthful benefits. Black pepper improves absorption of vitamins and phytonutrients.
Lemon zest has constituents that have been shown to control cholesterol, and may even help
in cancer chemoprevention.