Preparation time:  10 minutes.  Cook time:  6 to 8 hours.  6 Servings


1-1/2        pounds trimmed and cubed Anderson Ranch – American Lamb boneless leg or shoulder

2        cups less-sodium chicken broth

2        cups dry white wine

1        pound red onions, trimmed and cut into narrow wedges

1-1/2        pounds yams, pared and cubed

1        tablespoon grated orange peel

1        cup dried figs, stemmed and halved

1/4        cup flour, mixed with 1/2 cup white wine

1/2        cup minced parsley (optional)

Salt and pepper


In a 5 or 6-quart slow cooker, combine lamb, broth, wine, onions, yams and orange peel.  Cover and cook on low for 6 to 8 hours or until lamb is tender.  Stir in figs and flour-wine mixture; cook 45 minutes longer.

If desired, add minced parsley and season with salt and pepper before serving.