Personal

Car Stuff

Extras

Moroccan lamb with honey

From: gourmettraveller.com.au
SERVES 4

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

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.

Coarsely shred or slice lamb and serve with vegetables and some cooking liquid poured over, with steamed green beans.

OVEN VERSION (Prep + cook time 4 hours)

Preheat oven to 180°C.

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.

Add carrots, potatoes, onions and stock to dish. Place lamb on top of vegetables and bring to the boil.

Cover dish, transfer to oven and cook for 3½ hours until lamb is very tender.

Coarsely shred or slice lamb and serve with vegetables and green beans and drizzle with some of the cooking liquid.