Tender and full of flavour

Preparation Time

10 Minutes

Cooking Time

At least 3 hours

Serves 4
Drawing inspiration from the countries of the Maghreb - between the Mediterranean and the Sahara, this dish is warming and simple to cook. Using a slow cooker, you can put it on in the morning and come home to a delicious one-pot meal.  
 

 

Ingredients

1 Cinnamon Stick

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1/2 tsp black peppercorns

1/2 tsp sea salt

1/2 Leg of lamb (Approx. 1Kg including bone)

100g pitted olives (drained)

2 cloves garlic

4 Preserved Lemons (Skins only - remove the flesh first)

Lamb stock cube

300g Orzo

 

Method

  1. Dry fry the spices for a few seconds then tip them into a grinder with the sea salt and grind
  2. Peel and bruise the garlic
  3. Place all of the ingredients except the Orzo into the slow cooker.
  4. Add 500ml of water
  5. Cook for 3 hours on "high" setting or up to 8 hours on lower temperatures
  6. The Orzo can be added to the slow cooker about 45 minutes before the end of the cooking time or, if your cooker supports it, you can remove the dish and place it on the hob. Bring to the boil, add the Orzo and cook for 10 minutes.
  7. Serve with warm rustic bread or flatbread