I have never cooked lamb (you know I am not much of a meat eater!) but I do get requests for it from time to time. This is a recipe that I obviously have not tried but I got it from an old Ladies Home Journal magazine for those of you who are interested.
3 lb lamb stew meat
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground coriander
2 tbsp olive oil
1 cup orange juice
2 onions, sliced
2 tbsp red wine vinegar
2 cups cooked couscous for serving
1/4 cup chopped mint for serving
1/4 cup flat leaf parsley for serving
Season the meat with the salt, pepper, and coriander.
Heat the oil in a large skillet; cook meat until browned on all sides. Tranfer meat to the slow cooker, discarding excess fat.
Add the orange juice to the skillet and simmer for a couple of minutes, scraping up the brown bits. Add to the cooker along with the onions; cover and cook on low for 6 hours. Stir in the vinegar.
Toss the couscous with the mint and parsley. Serve lamb over couscous.
Garnish with fresh orange segments, if desired.