Ingredients

• 1 1/2 pounds lean boneless leg of lamb, trimmed and cut into 1 1/4-inch pieces
• 1 1/4 teaspoons salt, divided
• Freshly ground pepper, to taste
• 1 1/2 tablespoon extra-virgin olive oil, divided
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 14-ounce c diced tomatoes
• 1 large all-purpose potato, preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices
• 1/2 pound green beans, trimmed
• 1 small eggplant, cut into 3/8-inch-thick slices
• 1 medium zucchini, cut into 3/8-inch-thick slices
• 6 bay leaves
• 3 tablespoon chopped fresh parsley

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Cooking Directions

Step 1

Season lamb with 1/4 teaspoon salt and pepper to taste. Heat 1/2 tablespoon oil in a large heavy skillet over medium-high heat. Add half the lamb and sear, turning, until well browned, 2 to 4 minutes. Transfer to a 4-quart slow cooker. Add another 1/2 tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.

Step 2

Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute more. Add tomatoes and bring to a simmer, mashing with a potato masher or fork. Remove from heat and spoon half the mixture over the lamb.

Step 3

Arrange potatoes in a layer in the pot; season with 1/4 teaspoon salt and pepper to taste. Add green beans, followed by eggplant and zucchini, seasoning each layer with 1/4 teaspoon salt and pepper to taste. Spread remaining tomato-onion mixture over vegetables. Top with bay leaves.

Step 4

Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.