Slow-Cooker Lamb Roast With Spinach and Chickpeas

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Photo by Charles Masters
Slow-Cooker Lamb Roast With Spinach and Chickpeas 3.0 24 5 1
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  • Serves 4 to 6
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    Nutritional Information

    Per Serving

    • Calories 900 calories
    • Fat 53 g
    • Sat Fat 22 g
    • Cholesterol 225 mg
    • Sodium 930 mg
    • Protein 73 g
    • Carbohydrate 29 g
    • Sugar 0 g
    • Fiber 2 g
    • Iron 9 mg
    • Calcium 204 mg

Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.

Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.

Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.

Ingredients

  1. Check 4 cloves garlic, crushed
  2. Check 2 tablespoons olive oil
  3. Check 2 tablespoons chopped fresh rosemary
  4. Check 1 teaspoon cumin seeds, crushed
  5. Check Kosher salt and black pepper
  6. Check 1 2 1/2-pound boneless lamb shoulder roast
  7. Check 1 15-ounce can chickpeas, rinsed
  8. Check 1 bunch spinach, stemmed and roughly chopped
  9. Check plain yogurt, for serving

Directions

  1. Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  2. Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
  3. Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.