Ingredients
2 small garlic bulbs3/4 cup plus 2 tablespoons minced fresh mint, divided 1/2 cup balsamic vinegar1/4 cup olive oil2 pounds boneless lamb, cut into 1-inch cubesHot cooked rice or pita bread, optional
Preparation
Remove papery outer skin from garlic bulbs; cut off tops of bulbs, exposing individual cloves. Peel and halve cloves. In a large dish, combine garlic, 3/4 cup mint, vinegar and olive oil. Add lamb; turn to coat. Cover and refrigerate up to 24 hours.
Transfer lamb and marinade to a 3-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Sprinkle with remaining mint; if desired, serve with hot cooked rice or pita bread.
