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
Details
- Cuisine: Lebanese
- Recipe Type: Slow cooker
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 480 mins
- Serves: 6
Step-by-step
- Mix together the ginger, garlic, coriander, oliveo il, lemon zest and juice and harissa paste in a bowl.
- Add all the dried spices and mix well.
- Score the leg of lamb with a sharp knife, making cuts around 2cm (half an inch) deep.
- Rub the marinade over the lamb, working it into the cuts.
- Leave to marinade for at least three hours or in a fridge overnight.
- Place the marinade and the lamb in a slow-cooker.
- Cover and cook the lamb on low for 8-9 hours or high for 7-8 hours.
- Once cooked, baste the lamb with the liquid.
- 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.
- Leave to rest before slicing.
- Serve with flatbreads and fresh tomato salad on the side.
This recipe is courtesy of Crock-Pot.
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