Slow Cooker Honey Apricot Lamb with Almond Cous Cous
November 27, 2020

Slow Cooker Honey Apricot Lamb with Almond Cous Cous

Slow Cooker Honey Apricot Lamb with Almond Cous Cous

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 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
Step 1
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
Step 2
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.
Step 3
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
Step 4
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!
We have plenty of other recipes for you in our ‘Cooking with Kids’  section. Check them out!
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