Lamb In Salsa Verde

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 teaspoon salt
• 2 1/2 lbs boneless lamb loin, trimmed of all fat and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 fresh jalapeno peppers, stems removed and seeded
• 3 (11 ounce) cans each tomatillos, drained
• 1 cup chicken broth
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro or 1/4 cup parsley

Recipe

• 1 in small bowl, mix the cumin, half the garlic and the salt.
• 2 in medium bowl, combine the lamb with the cumin mixture and toss well to coat the meat with seasonings. cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
• 3 heat the olive oil in a large nonstick skillet over medium heat.
• 4 add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
• 5 scape the mixture into a blender or food processor.
• 6 add the jalapeno peppers, tomatillos, chicken broth and oregano. puree until smooth 1 -2 minutes.
• 7 spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
• 8 add half the lamb cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
• 9 with a slotted spoon, remove the meat to a plate and brown the remaining lamb.
• 10 return all the meat to the skillet.
• 11 add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
• 12 stir in the cilantro and serve.