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Healthy slow cooker apricot lamb recipe
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Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
280 minutes
Tender and juicy slow-cooked lamb leg roast with a healthy twist using spices and fresh ginger instead of traditional soup mix.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 600g easy carve (boneless) lamb leg roast, excess fat trimmed, cut into 3cm pieces
  • 1 large brown onion, cut into thin wedges
  • 2 celery sticks, finely chopped
  • 3 large carrots, peeled, sliced
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 cinnamon stick
  • 500ml (2 cups) gluten-free Salt Reduced Stock Chicken Style
  • 20.00 ml pomegranate molasses
  • 22.20 gm no-added-salt tomato paste
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 90g dried apricots
  • 10.00 gm gluten-free cornflour
  • Fresh mint leaves, to serve
  • Pomegranate arils, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat half of the oil until shimmering. Alternatively, utilize the Browning function on the slow cooker. Sear the lamb by stirring constantly for 3 minutes or until nicely browned. Transfer the lamb to the slow cooker.
  • - Heat the pan over medium heat and add the onion, celery, carrot, and remaining oil. Sauté for 3-4 minutes or until softened. Sprinkle in the cumin, coriander, and cinnamon, and cook for 2 more minutes until fragrant. Transfer everything to the slow cooker and mix in the stock, molasses, and tomato paste until well combined.
  • Cook the lamb on High for 3-4 hours (or Low for 6-7 hours) until very tender, then add chickpeas and apricots during the last 30 minutes of cooking.
  • In a small bowl, mix the cornflour with 2 tbsp of water. Pour the cornflour mixture into the slow cooker and stir well. Cook covered for 20 minutes until the sauce slightly thickens. Serve by garnishing with fresh mint and pomegranate arils.

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