Slow cooker Moroccan-style lamb shoulder with rice salad

Put your slow cooker to good use and make this tender Moroccan-style lamb. Served with a veggie rice salad, this recipe is one to add the list.

6 with leftovers


6h 5m


  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 tbs olive oil
  • 1.7kg Coles Australian Lamb Shoulder Roast Bone In
  • 1 large brown onion, cut into wedges
  • 3 carrots, peeled, thickly sliced diagonally
  • 1 cup (250ml) chicken stock

Rice salad

  • 2 x 250g pkts microwavable brown, red and wild rice
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 2 bunches baby broccoli
  • 60g pkt Coles Australian Baby Rocket
  • 2 tbs lemon juice
  • 1 tbs olive oil



Combine cumin, coriander, paprika, ginger, cinnamon, turmeric and oil in a large shallow dish. Add lamb and rub the spice mixture all over lamb to coat.


Heat a large frying pan over high heat. Add the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker with the onion, carrot and stock. Cover and cook for 6 hours on high (or 8 hours on low) or until the lamb is tender.


Meanwhile, to make the rice salad, heat rice following packet directions. Cook the asparagus and baby broccoli in a saucepan of boiling water for 2 mins or until bright green and just tender. Refresh under cold water. Drain well. Combine the rice, asparagus mixture, rocket, lemon juice and oil in a large bowl. Season.


Transfer lamb to a serving platter. Season. Serve with the rice salad.

Serve with lemon cheeks

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.