Slow Cooked Lamb with Orange and Dates | Emmylou Loves
- 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
Ingredients
- 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 Spice Rub
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
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