Name: Slow-cooker honeyed apricot lamb with almond couscous
Prep time: 15 min
Cook time: 370 min
Total time: 385 min
Yield: 1
Ingredients: 36.40 gm olive oil; 800g lamb leg roast (boneless); 1 medium brown onion, thinly sliced; 2 carrots, halved, cut into 1cm thick slices; 5.00 gm Middle Eastern seasoning; 2 garlic cloves, crushed; 3 strips lemon rind; 125.00 ml dried apricots; 382.50 gm chicken style liquid stock; 28.60 gm honey; Steamed green beans, to serve; 375.00 ml couscous; 375.00 gm boiling water; 125.00 ml flaked almonds, toasted; 3 green onions, thinly sliced

Slow-cooker honeyed apricot lamb with almond couscous

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Prep Time:
15 minutes

Cook Time:
370 minutes

Total Time:
385 minutes

Slow-cook apricot lamb in a pressure cooker for a delicious meal in half the time.

Ingredients:

800g lamb leg roast (boneless)
1 medium brown onion, thinly sliced
2 carrots, halved, cut into 1cm thick slices
5.00 gm Middle Eastern seasoning
2 garlic cloves, crushed
3 strips lemon rind
125.00 ml dried apricots
382.50 gm chicken style liquid stock
28.60 gm honey
Steamed green beans, to serve
375.00 ml couscous
375.00 gm boiling water
125.00 ml flaked almonds, toasted
3 green onions, thinly sliced

Instructions:

In a large frying pan, heat half of the oil over medium-high heat. Sear the lamb for 5 minutes, turning occasionally, until evenly browned. Then, transfer the lamb to the slow cooker.
Heat the rest of the oil in a pan and sauté the onion and carrot for 3 minutes. Stir in the seasoning and garlic, cooking for 1 minute until fragrant. Transfer the mixture to a slow cooker and add lemon rind, apricots, stock, and honey. Season with salt and pepper to taste.
Cover with a lid and cook on low for 6 hours or until the lamb is tender, turning halfway through. Transfer the cooked lamb to a plate, remove and discard the cooking string, then slice the lamb and spoon the sauce over the top.
While you wait, prepare the Almond couscous by combining couscous and boiling water in a heatproof bowl. Cover and let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains, then mix in the almonds and onion, season, and toss everything together. Serve the lamb with beans, couscous, and apricot sauce.

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