Source: dLife

Slow-cooked lamb with barley, mint, and roasted red peppers.

Servings

1.5 lb Lamb, stew meat, lean, raw, 1/4" trim
2 tbsp olive oil
0.5 cup fresh chopped onion
4 medium garlic cloves , minced
2.5 cup chicken broth, low sodium
14.5 oz canned unsalted diced tomatoes
0.5 cup barley, pearl
0.25 cup white wine , dry (optional)
2 tbsp fresh dill weed , snipped (or 1-1/2 tsp dried)
1 pinch salt
0.25 tsp black pepper
10 oz roasted red peppers with brine , drained and thinly sliced (about 1-1/2 cups)
0.25 cup fresh peppermint , snipped

1 Remove excess fat from meat. Cut meat into 1" pieces.
2 In large skillet, heat oil over high. Add half of lamb and cook until browned. Transfer meat to a 3-1/2 to 5 quart slow cooker.
3 Return skillet to heat. Cook remaining meat, onion, garlic until meat is brown and onion is tender. Drain fat. Add meat and vegetable to meat in cooker.
4 Add broth, undrained tomatoes, barley, wine, if desired, and dried dill, salt, and black pepper.
5 Cover and cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours. Before serving, add roasted peppers, fresh mint, and if using, the fresh dill. Stir to mix well.