Slow-cooked Lebanese lamb recipe

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Slow-cooked Lebanese lamb recipe

This Lebanese recipe is perfect for a mid-week supper – just leave it to cook during the day. It makes for a great flatbread filling or pizza topping and will taste amazing with a variety of side dishes. 

Ingredients

  • 1.5 kg leg of lamb
  • 3 cm piece of fresh ginger, grated
  • 3 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 tbsp harissa paste
  • 2 tbsp black pepper
  • 1 tsp salt
  • 1 tsp ground cloves
  • 2 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tbsp paprika
  • 1 handful fresh coriander, finely chopped
  • 3.3 lbs leg of lamb
  • 3 cm piece of fresh ginger, grated
  • 3 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 tbsp harissa paste
  • 2 tbsp black pepper
  • 1 tsp salt
  • 1 tsp ground cloves
  • 2 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tbsp paprika
  • 1 handful fresh coriander, finely chopped
  • 3.3 lbs leg of lamb
  • 3 cm piece of fresh ginger, grated
  • 3 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 tbsp harissa paste
  • 2 tbsp black pepper
  • 1 tsp salt
  • 1 tsp ground cloves
  • 2 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tbsp paprika
  • 1 handful fresh coriander, finely chopped

Details

  • Cuisine: Lebanese
  • Recipe Type: Slow cooker
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 480 mins
  • Serves: 6

Step-by-step

  1. Mix together the ginger, garlic, coriander, oliveo il, lemon zest and juice and harissa paste in a bowl.
  2. Add all the dried spices and mix well.
  3. Score the leg of lamb with a sharp knife, making cuts around 2cm (half an inch) deep.
  4. Rub the marinade over the lamb, working it into the cuts.
  5. Leave to marinade for at least three hours or in a fridge overnight.
  6. Place the marinade and the lamb in a slow-cooker.
  7. Cover and cook the lamb on low for 8-9 hours or high for 7-8 hours.
  8. Once cooked, baste the lamb with the liquid.
  9. To crisp up the skin, transfer to a pre-heated oven at 200ºC/180ºC fan/400ºF/gas mark 6 and roast for 20 minutes before resting.
  10. Leave to rest before slicing.
  11. Serve with flatbreads and fresh tomato salad on the side.

This recipe is courtesy of Crock-Pot.

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Slow-cooked lamb shank with braised vegetables

Lamb shoulder slow-cooked with stout beer

Lamb pizza ('lahma bi ajeen')

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