Slow-cooker honeyed apricot lamb with almond couscous

Recipes / Meat

Take it slowly or use a pressure cooker with this two-for-one apricot lamb recipe.

Recipe «Slow-cooker honeyed apricot lamb with almond couscous» presented in category Recipes / Meat, to prepare this dish you will need no more 6:10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 800g lamb leg roast, 1 medium brown onion, thinly sliced, 2 carrots, halved, cut into 1cm thick slices, 2 tsp Middle Eastern seasoning , 2 garlic cloves, crushed, 3 strips lemon rind, 1/2 cup dried apricots , 1 1/2 cups Massel chicken style liquid stock, 1 tbsp honey, Steamed green beans, to serve, 1 1/2 cups couscous, 1 1/2 cups boiling water, 1/2 cup flaked almonds, toasted, 3 green onions, thinly sliced.

Ingredients:

  • 2 tbsp olive oil 
  • 800g lamb leg roast 
  • 1 medium brown onion, thinly sliced 
  • 2 carrots, halved, cut into 1cm thick slices 
  • 2 tsp Middle Eastern seasoning 
  • 2 garlic cloves, crushed 
  • 3 strips lemon rind 
  • 1/2 cup dried apricots 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1 tbsp honey 
  • Steamed green beans, to serve 
  • 1 1/2 cups couscous 
  • 1 1/2 cups boiling water 
  • 1/2 cup flaked almonds, toasted 
  • 3 green onions, thinly sliced 

Instructions

  1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb for 5 minutes, turning, until browned all over. Transfer to bowl of slow cooker.
  2. Heat remaining oil in pan. Add onion and carrot. Cook, stirring, for 3 minutes. Add seasoning and garlic. Cook, stirring, for 1 minute or until fragrant. Transfer mixture to slow cooker. Add lemon rind, apricots, stock and honey. Season with salt and pepper.
  3. Cover with lid. Cook on low for 6 hours or until lamb is tender, turning halfway during cooking. Transfer lamb to a plate. Remove and discard cooking string. Slice lamb. Spoon sauce over the top.
  4. Meanwhile, make Almond couscous Place couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Add almonds and onion. Season. Toss to combine. Serve lamb with beans, couscous and apricot sauce.