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
- 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
- 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