Moroccan lamb with honey

AT A GLANCE

  • Serves 4 people

  • 400 gm baby carrots, trimmed
  • 600 gm baby new potatoes
  • 8 spring onions (200gm), trimmed
  • 250 ml (1 cup) chicken stock
  • 1.5 kg lamb shoulder
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 2 tsp fennel seeds
  • 1 tsp each ground cinnamon, ginger and cumin
  • ¼ tsp cayenne pepper
  • To serve: steamed green beans
01   Combine carrots, potatoes, spring onions and stock in a 5-litre (20-cup) slow-cooker. Score lamb all over at 2.5cm intervals. Combine honey, oil, garlic, fennel and spices in a small bowl. Rub honey mixture all over lamb, then place meat on top of vegetables. Cook, covered, over low heat for 8 hours.
02   Coarsely shred or slice lamb and serve with vegetables and some cooking liquid poured over, with steamed green beans.

Note Recipes taken from The Australian Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.

OVEN VERSION
Prep + cook time 4 hours

1 Preheat oven to 180°C.

2 Score lamb all over at 2.5cm intervals. Combine honey, oil, garlic, fennel seeds and spices in a small bowl. Rub honey mixture all over lamb. Cook lamb in a heated and oiled large flameproof baking dish over high heat until browned all over. Remove lamb from dish.

3 Add carrots, potatoes, onions and stock to dish. Place lamb on top of vegetables and bring to the boil.

4 Cover dish, transfer to oven and cook for 3½ hours until lamb is very tender.

5 Coarsely shred or slice lamb and serve with vegetables and green beans and drizzle with some of the cooking liquid.

Topics:

CARROTS, WINTER, CUMIN, MAIN, FENNEL, GINGER, HONEY, POTATOES, GARLIC, MOROCCAN, CINNAMON, LAMB

Recipe:

THE AUSTRALIAN WOMEN'S WEEKLY

Photography:

IAN WALLACE

Styling:

LOUISE PICKFORD

FEATURED IN

Jul 2014

Jul 2014

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