Crock Pot Moroccan Lamb Chops and Prunes
Transport your taste buds to the vibrant streets of Morocco with this soul-warming recipe for Crock Pot Moroccan Lamb Chops and Prunes. Tender, slow-cooked lamb chops are infused with a harmonious blend of classic Moroccan spices like cinnamon, cumin, paprika, and turmeric, creating an aromatic symphony that fills your kitchen as it cooks. Sweet prunes and a drizzle of honey add a touch of natural sweetness, perfectly balanced by a bright splash of lemon juice. This hearty dish is made effortlessly in a crock pot, simmering to perfection over six hours, until the lamb is melt-in-your-mouth tender. Serve over fluffy couscous or a bed of rice and top it with fresh cilantro or parsley for a presentation as beautiful as the flavors are bold. Whether you're hosting a special dinner or seeking a cozy family meal, this recipe is a delightful embrace of Moroccan comfort food.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon coriander (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable stock or beef stock
- 2 tablespoons honey
- 1 cup prunes, pitted
- 2 tablespoons lemon juice
- 4 cups cooked couscous or rice for serving
- 2 tablespoons fresh cilantro or parsley for garnish
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the lamb chops for 2-3 minutes on each side, until browned, then transfer to the crock pot.
In the same skillet, reduce the heat to medium and add the remaining olive oil.
Sauté the diced onion for 3-4 minutes, until translucent. Add the minced garlic and cook for 1 minute more, stirring frequently.
Add the cinnamon, cumin, paprika, turmeric, coriander (if using), salt, and pepper to the skillet. Stir to combine and cook the spices for 1 minute, releasing their aroma.
Pour the vegetable or beef stock into the skillet and scrape up any browned bits from the bottom of the pan.
Stir in the honey, then pour the mixture over the lamb chops in the crock pot.
Add the prunes and lemon juice to the crock pot, ensuring they are dispersed evenly.
Cover the crock pot with the lid and cook on low for 6 hours, or until the lamb is tender and begins to fall off the bone.
Taste the sauce and adjust the seasoning if needed before serving.
Serve the lamb chops and prunes over couscous or rice, and garnish with fresh cilantro or parsley.
Nutrition Facts
Calories |
5436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.6 g | 407% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4153 mg | 181% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 127.6 g | ||
| Protein | 270.7 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5819 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
