Lamb Stew with Feta over Buttery Noodles
I think crock-pots get a bad rap. I think maybe people think of them as a cop out, but just like any appliance, there is a time and place for a crock-pot. I might not advise you to prepare a dinner for your husband’s boss in a crock-pot. (Do people even have their bosses over for dinner anymore? I think that might have been a 1950s thing. Anyway, you get the point.) Crock-pots are perfect for week night dinners. Especially, for dinners on the nights where you would have gotten take out. Crock-pots make really good food! And while they are known for being perfect for winter, they are actually perfect for summer too. Why? Because when you use a crock-pot you don’t have to turn on your oven!
This stew is tasty. Pour it over hot buttery noodles.
Lamb Stew with Feta over Buttery Noodles:
- 1 tablespoon olive oil
- 1 lb ground lamb
- 4 cloves fresh garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 3 tablespoons red wine vinegar
- 2 sweet potatoes, peeled and cut into 2 inch cubes
- 2 russet potatoes, peeled and cut into 2 inch cubes
- 2 jars tomato sauce
- 1 bay leaf
- 1 cup feta cheese, crumbled
- 1 pound noodles, cooked
Heat olive oil in a skillet over medium heat. Add lamb. Cook until just brown. Add garlic, cinnamon, allspice, and vinegar. Mix in with lamb using a wooden spatula. Remove from heat and pour contents of skillet into crock-pot. Add sweet potato, potato cubes, tomato sauce, and bay leaf. Cook on high for 5 hours.
Just prior to serving prepare noodles according to package directions. Top with butter. Serve stew over hot noodles. (Don’t forget to remove bay leaf!) Top with feta cheese.