• In a 5- or 6-quart slow cooker place onions and olives. Arrange lamb in cooker. Sprinkle with garlic, rosemary, salt, and pepper. Pour broth over all.

  • Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Using a slotted spoon, remove lamb, onions, and olives from cooking juices and arrange on a serving dish. Skim fat from cooking juices. If desired, strain juices; pass with meat. Garnish with parsley. Makes 4 to 6 servings.

Nutrition Facts

238 calories; 7 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 95 mg cholesterol; 842 mg sodium. 510 mg potassium; 12 g carbohydrates; 3 g fiber; 3 g sugar; 31 g protein; 0 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 3 mcg vitamin b12; 50 mg calcium; 3 mg iron;