Browse All Recipes

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
  • 15 mins preparation
  • 8 hrs cooking
Moroccan lamb with honey

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.