Slow-cooker honeyed apricot lamb with almond couscous


Slow-cooker honeyed apricot lamb with almond couscous

  • 0:15 Prep
  • 6:10 Cook
  • 4 Servings
  • Advanced


  • 2 tablespoons olive oil
  • 800g lamb leg roast (boneless)
  • 1 medium brown onion, thinly sliced
  • 2 carrots, halved, cut into 1cm thick slices
  • 2 teaspoons 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 tablespoon honey
  • Steamed green beans, to serve

Almond couscous

  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water
  • 1/2 cup flaked almonds, toasted
  • 3 green onions, thinly sliced


  • 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.



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