Mediterranean-style Lamb Stew

Serve with rice or couscous.

Ingredients

• 1 medium size onion, finely chopped
• 2 cloves garlic, minced
• 2 strips lemon peel
• 2 pounds boneless lamb, trimmed of fat, cut in 1-inch cubes
• 3 tbs flour
• 1/4 tsp pepper
• 1/2 tsp dry marjoram
• 1 tbs sugar
• 1 can diced tomatoes (approximately 14.5 oz)
• 1/3 cup dry white wine or chicken broth
• 2 tbs cornstarch blended with 2 tbs water
• zuccihini cut in 1/2 inch slices (approximately 12 oz)
• salt

Instructions

Combine garlice, onion and lemon peel in slow cooker. Coat lamb cubes in flour and add to cooker. Sprinkle with pepper, marjoram and sugar. Pour in tomatoes and broth. Cover and cook on low setting until lamb is very tender (7.5 to 8.5 hours).

Skim and discard lemon peels and any fat. Blend in cornstarch mixture. Add zucchini. Increase cooker to high setting. Cover and cook until zucchini is just tender to bite (approximately 15-20 minutes. Season with salt and garnish with lemon peel, if desired.