In a Dutch Oven
Pot-Roasted Lamb with Tomatoes & Garlic
1 (2¼-pound) boneless leg of lamb, trimmed
1 teaspoon salt
¼ + ⅛ teaspoon black pepper
3 red onions, thinly sliced
1 head garlic, cloves separated and peeled
3 red bell peppers, cut into thin strips
¼ cup dry red wine
3 tablespoons water
1 (14½-ounce) can diced tomatoes
1 teaspoon fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley
1 Form lamb into neat shape and tie at 1-inch intervals with kitchen string. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Spray medium Dutch oven with nonstick spray and set over medium heat. Add lamb and brown on all sides, about 10 minutes; transfer to plate.
2 Add onions and garlic to Dutch oven and cook, stirring, until onions are golden brown, about 8 minutes. Add bell peppers and cook, stirring, until beginning to soften, about 3 minutes. Stir in wine, water, tomatoes, thyme, and remaining ½ teaspoon salt and ¹⁄8 teaspoon black pepper; bring to simmer over medium-high heat. Return lamb along with any accumulated juices to Dutch oven; reduce heat and simmer, covered, turning occasionally, until lamb is fork-tender, about 2 hours.
3 Transfer lamb to cutting board and keep warm. Bring liquid to boil over high heat; boil, stirring frequently, until liquid is almost evaporated, about 12 minutes. Stir in parsley. Cut off and discard string from lamb. Cut lamb into 10 slices. Serve with vegetables.
PER SERVING (1 slice lamb and ⅓ cup vegetables): 264 Cal, 11 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 107 mg Chol, 409 mg Sod, 9 g Carb, 4 g Sugar, 2 g Fib, 30 g Prot, 40 mg Calc.
FYI Your butcher can easily tie the lamb to save you time in the kitchen.