Since I have been buying a lot of lamb in bulk recently, I’ve been experimenting with different flavours to mix things up. I couldn’t find a recipe online for Moroccan lamb in the slow cooker without a tomato sauce, so I played around with some Moroccan seasonings until I found a combination that I liked.
I have made this recipe with both lamb chops and a lamb shoulder and it was delicious both times. The flavour is stronger in the chops because more surface area is exposed to the marinade. Just like when you roast a chicken in the slow cooker, you don’t have to add any liquid and it will just cook in its own juices.
Don’t be overwhelmed by the number of different spices in this recipe. If you’re missing one or two it won’t make a huge amount of difference to the final product.
Ingredients (serves 3-4):
1 lamb shoulder or 4 lamb chops (shoulder or loin)
3 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp chilli flakes
1 tsp turmeric
1/2 tsp garlic salt
1 tsp ground coriander
1 tsp sumac or grated lemon zest
Combined all ingredients except the lamb in a large bowl. Rub all over the lamb and leave to marinate for at least an hour, preferably overnight. In a pinch you can throw it all in without marinating, and it will still be tasty (ask me how I know!).
Place in the slow cooker and cook on low for around 8 hours or high for around four hours. The lamb should be tender, if it’s not, cook it a little longer.
Enjoy with quinoa, rice pilaf, roast veggies or salad.