Rama-LAMB-a delicious!

So this is happening tomorrow. Lamb shoulder, cooked all afternoon in the crockpot… simmered for hours with all of those veggies and flavourful spices and aromatics… served with just the right bottle of a deep merlot…

You might say that I am a little bit excited about dinner tomorrow. And you would be absolutely correct. My connection at the farmer’s market that I get my lamb from is just the best – family-run operation, great quality meats. The vegetables are all from my friend’s garden, and the herbs are mostly from my own garden. I just have a hunch that this meal is going to turn out amazing.

(Want to know the secret to cooking food that tastes incredible and that your family will love? Use WHOLE, REAL, QUALITY ingredients. Seriously. That one little thing will up your food game in ways you can’t even imagine.)

As a side note, I am still pretty new to cooking lamb… it isn’t something that my family eats, so when I started dating Alex (a purebred Italian) and was introduced to how yummy it can be. I was excited to learn how to cook it! But let me tell you, it hasn’t been easy… however, I have learned that the slow cooker is the best tool to use for this type of protein, as the end result always turns out so tender that it just melts in your mouth. Adding wine either to drink of right into the slow cooker is also a helpful idea.

So Alex, tomorrow when I whip up this yummy meal, I will be thinking of you and being rather excited for when you manage to escape from work so that you can come home and enjoy it with me…

Slow Cooker Lamb Shoulder:

· 2 lbs. lamb

· 2 tbsp. Moroccan spice rub

· ¼ lb. carrots, chopped

· ½ cup onion, sliced

· ¼ cup fresh mint, chopped

· ¼ cup low-sodium beef or chicken broth

· ¼ cup red wine (I like using merlot here)

For the Moroccan spice rub:

· 1 tsp. ground ginger

· 1 tsp. ground cumin

· 1 tsp. ground turmeric

· 1 tsp. paprika

· 1 tsp. garlic powder

· 1 tsp. red pepper flakes

· ½ tsp. cinnamon

· ½ tsp. coriander

· ½ tsp. nutmeg

· ½ tsp. cloves

· ½ tsp. salt

· ½ tsp. pepper

1) Pour the broth and the red wine in the bottom of the slow cooker

2) In a small bowl, mix together the Moroccan spice rub. Press 2 tbsp. of the spice rub firmly all over the lamb shoulder meat

3) Add the lamb and vegetables to the slow cooker and sprinkle the fresh mint over top

4) Cook on high for 3 to 4 hours or low for 6 to 8 hours

5) Serve with homemade sourdough na’an bread and tzatziki sauce