Lamb Stew

In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
1 cup onion, 6 cloves of garlic
Then, add the cumin. Fry until aromatic, about 15 seconds.
2 tsp cumin
When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
Garnish with extra chopped mint, parsley, and a wedge of lemon.
⅓ cup finely chopped mint, 1 cup finely chopped parsley
Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
Ladle and serve with lemon wedges (optional).
lemon wedges