Slow Cooked Honey Spiced Lamb

This recipe comes to us from Salt Marsh Ranch, a sheep farm in Oregon.

Featured Ingredients

The name of this blend translates to β€œtop of the shop.” Loaded with saffron and extra cardamom this Ras El Hanout spice is one of the... Size Options
$7.99 Glass jar, 1/2 cup (wt. 2.4 oz)

Slow Cooked Honey Spiced Lamb Recipe

  • 2 pound leg of Soay or other mild-flavored lamb, cut into large chunks
  • 2 tablespoons ras el hanout
  • 1 - 1.5 cups water, depending on how moist you like your meat
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/2 cup raisins, plumped in warm water and drained
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Preparation Instructions

Put water, oil, and honey in your crockpot or other slow cooker

Rub the spice mixture into each piece of meat, using your hands if you like to get the meat nicely coated

Add the meat to the cooker and stir gently

Cook on low for 6-8 hours until the meat falls off the bones or starts falling apart

Transfer meat to another dish with slotted spoon

Strain the fat off the remaining liquid and place the liquid in a saucepan big enough to hold the meat

Add raisins to liquid and cook over high heat, stirring until sauce thickens a little and glistens, but not so long that it boils away (10-12 minutes)

Add meat back in and stir to coat and reheat. I mush any big pieces of meat against the side of the saucepan so nobody has to use a knife to cut the meat

Serve with almost any starch -- plain or flavored rice, noodles, pita bread, a loaf of dark bread, or even on a hamburger bun


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