With my busy schedule (school & kindy runs, play dates, Ballet, Swimming Lessons…and running an empire ; ). I am always looking for delicious Slow Cooker Meals. I love the feeling of popping everything in the Slow Cooker in the morning & dinner is ready to roll in the afternoon and not having to be prepared during ‘witching hour’.
I came across this delicious recipe via Taste.com and wanted to share it with you!
2 tbs olive oil
800g boneless lamb leg roast
1 medium born onion, thinly sliced
2 carrots – cut into 1cm thick slices
2 tsp Middle Eastern seasoning OR: 1/2 tsp each of nutmeg, sumac, ground cumin seeds, coriander leaves, paprika (which is what I used for this recipe)
2 garlic cloves crushed
3 strips of lemon rind
1/2 cup dried apricots
1 1/2 cups of chicken stock
1 tbs honey
Steamed green beans to serve
Heat 1 tbs of oil in a large frying pan over medium/high heat. Cook Lamb for 5 minutes turning until well browned.
Transfer to the slow cooker
Heat remaining oil in pan, add onion & carrot. Cook, stirring for 3 minutes. Add seasonings garlic. Cook, stirring, for 1 minute or until fragrant. Add this mixture to slow cooker. Add lemon rind, apricots, stock and honey. Season with salt and pepper.
Cover with lid. Cook on low for 6 hours or until lamb is tender, turning halfway during cooking. Transfer lamb to a plate & slice. Spoon sauce over the top
Meanwhile, make Almond couscous by placing the couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Add almonds and green onion. Season. Toss to combine. Serve lamb with beans, couscous and apricot sauce.
My family loves this recipe & I make it just about every week now!
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