Slow Cooker Moroccan Lamb with Chimichurri; THM S

This easy recipe for Moroccan leg of lamb lets the slow cooker do all the work!

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Have you cooked lamb before? It is something I didn’t eat until I found a farmer who sold grass fed meat, lamb included. Since I love trying new things, of course I had to buy some!

Lamb is a stronger, rich meat that holds up very well to strong spices. So it only goes to say that it pairs very well with Middle Eastern flavors!

I love all the spices but ones like cumin, coriander, garlic and ginger are my special favorites!

I’ll never forget a spice shop I visited in a market in Jerusalem. There were bins and bins of colorful dried herbs and spices, some were single spices but many were blends. The shop owner made many of the blends himself from spices grown in the area.

When I asked him what was in a blend, he told me just to taste it…..when in Jerusalem do as they do I say. So there I was taking little pinches of spices out of the bins to smell and taste. Quite an experience!

There also were boxes of fresh herbs like parsley and mint lining the aisles of the market. Talk about fresh flavor!

I love using the slow cooker!

The slow cooker is an amazing tool. You can throw a roast or other kind of meat in it in the morning and forget about it. Come supper time it is ready to eat! All you have to do is make a side or two and you are good to go.

Plus, it makes the house smell wonderful all day if you are at home to enjoy it!

This slow cooker Moroccan lamb could not be simpler. You simply add the lamb to the pot with all your spices and some diced onions and garlic, add a bit of water and turn it on!

How to serve this lamb

Once the lamb is done it should be falling off the bone. I like to roughly shred it. Then it can be eaten just like that with a salad on the side and a cooked veggie like these Oven Roasted Moroccan Carrots or other veggie of your choice.

Cauliflower rice makes another great side dish that the meat could also be served on top of.

To take this recipe up another notch, I especially like to serve it with a chimichurri sauce. Chimichurri originates in Argentina so it isn’t a Middle Eastern condiment. But it goes with so many things. It is fresh and zesty and compliments the richer lamb meat so well.

You can stuff the meat into low carb wraps or pita bread and add in some lettuce and chimichurri for a delicious and easy lunch.

The chimichurri can be made ahead

I like to make up multiple batches of this chimichurri in the summer and then freeze it in small jars to have all year long.

Even if you aren’t going to freeze it, this sauce lasts quite a while in the fridge so it can definitely be made ahead of when you want to use it.

Slow Cooker Moroccan Leg of Lamb Recipe:

Ingredients:

For the lamb:

2 1/2 – 3 pound leg of lamb

1 teaspoon cumin

1 teaspoon oregano

3/4 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon coriander

1/8 teaspoon ginger

4 garlic cloves, minced

1 small onion, cut in half and sliced

1/2 cup water

For the chimichurri:

1 1/4 cup tightly packed parsley

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

1/2 cup olive oil

1 tablespoon red wine vinegar

1 tablespoon apple cider vinegar

1 teaspoon sea salt

1/4 teaspoon pepper

4 garlic cloves

Instructions:

For the lamb:

1. Place the lamb in the slow cooker. Mix together all the spices and sprinkle on top. Rub them in well. Add the onion and minced garlic.
2. Cook on high 4-5 hours or until tender and falling off the bone.

For the chimichurri:

3. Place all the ingredients in a blender. Blend until smooth but with a few little chunks. You can add a bit more olive oil if necessary.

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