Hands-On Time
20 Mins
Total Time
8 hours, 40 minutes
Yield
Serves 4 to 6
Charles Masters

How to Make It

Step 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.

Step 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.

Step 3

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

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars