Cookbook Review: Mediterranean Paleo Cooking + Slow-cooker Sweet Lamb Stew
So those of you who follow me on Instagram already know that I’m obsessed with this book. I got it right when it came out at the end of October and was fortunate enough to get my copy signed by the authors at their book-signing in San Francisco. It was great to hear Nabil, Caitlin, and Diane speak about the process of creating a cookbook and more generally about living the paleo life. They’re such inspirations and I absolutely adore their recipes!
Of the recipes that I’ve tried, “Siva’s Meatball and Cauliflower” and the “Moussaka” are hands down my favorites. Simple ingredients and spices but so much deliciousness.
This post has literally been drafted since back in October when I got the book but because of the crazy life that I live, I’m only now getting around to posting it. I can’t tell you how many of the recipes I’ve featured on my instagram at this point but I think I’m doing a great job at working my way through it. There are some things, mainly sweet things, that I’m excited to get into once I’m done with my Whole30 but there are a ton of dishes that are Whole30 compliant and nothing short of delicious that have been keeping my busy (note the insane number of post-its sticking out of the top). One such recipe this Sweet Lamb Stew. I don’t know what’s not to love about this recipe. Delicious tender lamb combined with the naturally sweet flavors of dried fruit, cooked down into a thick stew. Yum!
The cookbook provides a non-slow-cooker version of this recipe but since I haven’t tried it this way, I’m only posting the slow-cooker version. Plus, I’m obsessed with my crockpot so naturally, I want to show it some blog love.
- 1/2 C dried prunes
- 1/2 C dried apricots
- 2 1/2 lb. lamb stew meat (I used a lamb neck roast. I didn't cut it up beforehand, just let it slow cook until it was tender and falling off the bone)
- 1 medium white onion, diced (or sliced, depending on preference)
- 3 sticks cinnamon
- 6 C broth (I used chicken but the original recipe calls for beef)
- 1 T grated orange zest
- 1/4 cup chopped fresh parsley or mint, for garnish
- salt and pepper to taste
- Turn broiler on to high.
- Rub lamb with salt and pepper.
- Broil lamb until brown (about 5 minutes on each side)*
- Place browned lamb into slow cooker and cover with remaining ingredients, except the parsley.
- Let the slow-cooker work its magic.
- When the meat it tender to your liking, serve with parsley sprinkles.
- I recommend serving over mashed potatoes or cauliflower. Play around with the herbs in these dishes. Roasted garlic and mint cauliflower rice/mash is delicious!
- *If using smaller cut pieces, you can brown lamb in a large skillet over high heat instead of in the broiler.