Slow-Cooker North African Leg of Lamb

Preparation

1. Spray 6-quart slow cooker with cooking spray. In large bowl, mix onions, carrots, celery, garlic, ras el hanout and salt. Set aside.
2. In 12-inch skillet, heat oil over medium-high heat. Cook leg of lamb in oil 8 to 10 minutes, turning once, until browned on both sides. Transfer to slow cooker.
3. Add onion mixture to skillet with lamb juices; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add wine; cook 1 to 2 minutes, stirring frequently, until most of liquid is absorbed. Stir in tomatoes; cook 3 to 5 minutes, stirring occasionally, until mixture thickens. Pour mixture over lamb in slow cooker. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
4. Transfer lamb to cutting board; cool slightly. Cool liquid 10 minutes, then carefully puree in blender in batches, and return to slow cooker. Set slow cooker to Warm heat setting. Shred lamb, discarding any pieces of fat. Add lamb to liquid in slow cooker; stir to combine. Serve over couscous or rice, as desired; top with dates, feta and herbs.

Tips

• Tuck shredded lamb into pitas with lettuce, cucumber and feta for lunch. The sauce is lovely over pasta as well.
• If you have a slow cooker with a flameproof insert, feel free to skip the skillet and sear the lamb in the insert instead. Transfer lamb to a plate while sautéing the vegetables, then tuck the meat back into the insert after adding the tomatoes.
• Can’t find sheep’s milk feta? Regular feta is a fine substitute.

Nutrition Information