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Moroccan lamb with honey

Tender meat, perfumed by fennel, cumin and ginger and sweetened by honey, is our idea of a perfect Sunday lunch.

  • 15 mins preparation
  • 8 hrs cooking
  • Serves 4
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You can also make this recipe in the oven. See the recipe notes for the recipe.
This recipe is 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.

Ingredients

  • 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

Method

  • 1
    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.
  • 2
    Coarsely shred or slice lamb and serve with vegetables and some cooking liquid poured over, with steamed green beans.

Notes

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.