Stephanie O'Dea's Slow Cooker Leg of Lamb with Dried Plums

Make Ahead Christmas Meal

PHOTO: Stephanie ODeas leg of lamb with prunes is shown here.
Difficulty: Easy
Cook Time: min

The sweetness from the dried fruit pairs beautifully with the rich, meaty flavor of leg of lamb. This is a beautiful meal, and will impress Holiday guests with very little effort on your part.

For more easy recipes from Stephanie O'dea, check out her website here.


  • 4 pounds boneless leg of lamb
  • 1 teaspoon each of:
  • rosemary
  • cumin
  • kosher salt
  • pepper
  • 4 cloves garlic, chopped
  • 2 cups dried plums (prunes)
  • 1/2 cup white wine (you could use apple juice)
  • 1 cinnamon stick
  • Cooking Directions

    Use a 6- quart slow cooker. Put the meat inside, and rub the dried spices all over. Add garlic and dried plums. Pour in wine, and toss in a cinnamon stick. Cover and cook on low for 8 hours, or until meat is fork tender, and falls apart easily.

    Before serving, remove meat from stoneware, and make a gravy out of accumulated juice by whisking in small amounts of cornstarch. The prunes will be awfully squishy, and will blend right in with the juice and cornstarch. Serve with mashed potatoes or polenta with gravy drizzled over the top.

    Recipe courtesy Stephanie O'Dea.

    Recipe Summary

    Main Ingredients: lamb, rosemary, cumin, white wine, cinnamon

    Course: Main Course

    More Info: Kid Friendly

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