Name: Moroccan lamb with honey
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 4
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

Moroccan lamb with honey

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

Serves 4

Prep

15M

Cook

Total

8H 15M

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.

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Louise Pickford