Lamb, spices, and a few vegetables are all you need for this simple and healthy slow cooker recipe. Together these ingredients will bring the flavors of Morocco to your kitchen.
Updated April 2018
I found two lamb shoulder chops from my local grocery store. I usually use a lamb roast but I thought I’d switch it up a bit. If you can’t find lamb shoulder chops then you can substitute regular lamb shoulder, lamb roast, or even a beef.
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 chose to pan-sear my meat after I rubbed the seasoning on, before I put it in the slow cooker. This is an optional step. I usually don’t take the time to sear my meat beforehand but I’m trying to use my 6-quart stove top browning slow cooker more which allows me to brown directly in the slow cooker, no transferring it from a skillet. I tossed in some carrots and onions but absolutely you can use your preferred vegetables. You can even add potatoes to make this a more complete meal.
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 (I used shoulder chops)
- 2 tbsp Moroccan spice rub (see blog post)
- 1/4 lb carrots, chopped
- 1/4 cup onion, sliced
- 1/4 cup fresh mint, chopped
- 1/4 cup low-sodium beef or chicken broth
- Pour 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 all over the lamb shoulder meat.
- Add lamb and vegetables to the slow cooker.
- Top with fresh mint.
- Cook HIGH 3-4 hours or LOW 6-8.
I served this with mashed cauliflower to keep my meal low-carb.
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