Spiced Slow-Cooked Shoulder of Lamb

app.ckbk.com

Just gather up the ingredients into the slow-cooker and get on with something else (although it can also be slow-cooked in an oven if preferred). I prefer to trim off and discard any visible fat from the lamb before I start to cook, or I find the dish can be a bit too fatty once cooked. Serve it with some wholewheat couscous or quinoa or a big crunchy slaw and some flatbreads or pitta. Just gather up the ingredients into the slow-cooker and get on with something else (although it can also be slow-cooked in an oven if preferred). I prefer to trim off and discard any visible fat from the lamb before I start to cook, or I find the dish can be a bit too fatty once cooked. Serve it with some wholewheat couscous or quinoa or a big crunchy slaw and some flatbreads or pitta.

3 carrots, cut into 2cm rounds

2 sticks of celery, chopped into 1cm pieces

3 shallots or 1 medium white onion, roughly sliced

2 cloves garlic, sliced

1.2 to 1.4 kg shoulder of lamb, bone-in (or use an equivalent-sized leg of lamb, if preferred), trimmed of any visible fat.

100 ml white wine

200 ml chicken or vegetable stock

2 bay leaves

1 tsp dried mixed herbs

1 cinnamon stick (or ½ tsp ground cinnamon)

1 to 2 tbsp harissa paste (I use rose harissa, which is lovely)

8 dried apricots, roughly chopped

2 tbsp chopped fresh parsley, to serve

Note: Ingredients may have been altered from the original.

Directions at app.ckbk.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer