Slow cooker tangerine, leek and harissa lamb

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Slow cooker tangerine, leek and harissa lamb

Servings:	Serves 6
Calories per serving:	TBA
Ready in:	8 hours, 30 minutes
Prep. time:	30 minutes
Cook time:	8 hours
Difficulty:
Recipe author:	Chef
First published:	28th November 2020

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Text summary

On this cold grey Covid lockdown weekend I thought I would slow cook some spicy lamb with a littler Christmas feel to it.

I've used half a leg of lamb from Morison's and vegetables from our local stalls.

The leeks and the tangerine are used to keep the lamb off the hot base of the slow cooker and to flavour the meat. They will be discarded at the end of the cooking process.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 900g leg of lamb (half a leg)
• 2 leeks
• 1 tangerine
• 3 sprigs of rosemary
• 1 sprig of thyme
• 125ml (half a cup) of water
• Sesame seeds to garnish

here's the rub

• 6 big cloves of garlic, crushed
• 2 tablespoons Taste Sensation harissa seasoning
• 1 teaspoon Taste Sensation Lime Juice Powder
• Good Pinch of black pepper
• 3 tablespoon olive oil

Method

1. Lay the leeks, rosemary, thyme in the base of the slow cooker and add half a cup of water
2. Halve the tangerine and place in the slow cooker for the lamb to sit on
3. Mix the rub ingredients together in a pestle and mortar
4. Stab and cut deep slashes in the lamb leg and fill with the rub
5. Rub the remained over the surface of the lamb
6. Place the lamb on top of the bed of leeks
7. Slow cook on low for about 8 hours

Serving suggestions

Pull the cooked lamb off the bone, serve with vegetables of your choice and garnish with toasted sesame seeds.

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