Serves 6



1.5 – 2 kg Leg of Lamb or 8-10 shanks or a shoulder of lamb.

4 carrots or 2 large sweet potatoes, peeled and cut into chunks

1 ½ cups red lentils, washed thoroughly and drained

6 fresh Medjool dates, pitted

2 -3 onions quartered

4 large garlic cloves, peeled and smashed

1-litre vegetable stock

800 g tin whole tomato

2 large oranges, zested and juiced (make sure you pick plump and juicy ones)

coconut oil


1 tablespoon sweet paprika

1 tablespoon ground cumin

1 tablespoon ground coriander



In a small bowl, combine all the spices for the rub and give it a good mix. Rub the dry spice mix all over the lamb, cover and return to the fridge and leave it to marinate for the day. (If you’re going to put your slow cooker on in the morning, then I suggest you do this the night before)

When you are ready to cook, place the carrots or sweet potato, lentils and dates into the slow cooker. Meanwhile, heat a big scoop of coconut oil in a large frypan over high heat. Seal the lamb on all sides along with the onions and garlic (if you have any spice rub mix left, then fry this off after the lamb is sealed for a few minutes to cook out the spices). Place everything into the slow cooker on top of the carrots and lentils.

Pour in the stock, tin tomatoes, orange juice and orange zest, and a good crack of pepper. Put the lid on and leave your slow cooker on high for 2 hours, give it a stir and turn to low for 6 hours or overnight! Wake up in the morning to incredible aromas, turn off your slow cooker. Serve with some mashed potato, polenta or simply on its own. Garnish with some fresh chopped parsley!

*Alternatively, place everything in a large deep roasting tin and cover it securely with a double layer of foil. Roast at 160°C for 4-5 hours or until meltingly tender.



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