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Moroccan lamb with honey


You'll need

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

  • 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.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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