Lamb, spices, and a few vegetables are all you need for this simple slow cooker recipe. Together these ingredients will bring the flavors of Morocco to your kitchen.
I got 2 nice lamb shoulders from my local Sprouts Farmer’s Market. If you can’t find lamb shoulder then you can substitute lamb roast or even a beef roast.
This is the *third recipe I have posted to this blog using my Moroccan spice rub. I use the rub pretty frequently if you can’t tell. As I stated before, I keep a batch of this in my pantry. Here’s the rub again for you:
MOROCCAN SPICE RUB
1 tsp of the following
Red pepper flakes
1/2 tsp of the following
Make sure you press the rub firmly into the meat. When it slow cooks it will form a sort of crust on the meat. Similar to bark that you find on brisket or other smoked meats. If you are not familiar with bark, HERE is a good article explaining what it is and why it is so good. I tossed in the remaining vegetables I had from Melissa’s Produce which included baby carrots and pearl onions. I topped everything with fresh mint.
3 important notes about this recipe: 1) This is one of those recipes where your house will smell amazing while it cooks, especially towards the end. 2) You’ll know it’s done when the meat it so tender it shreds easily with a fork. 3) The top of the meat will look burnt. It is not. That’s the spice rub crust/bark I mentioned earlier.
- 2 lbs lamb shoulder
- 2 tbsp Moroccan spice rub (see blog post)
- ¼ lb carrots
- ¼ cup onion, chopped
- ¼ cup fresh mint
- ¼ cup low-sodium beef broth or water
- Pour water/broth into the bottom of the slow cooker.
- Mix together Moroccan spice rub in a small box. Press 2 tbsp of the spice rub firmly into the lamb shoulder.
- Add lamb and vegetables to the slow cooker.
- Top with fresh mint.
- Cook HIGH 3-4 hours or LOW 6-8.