Mar 26th, 2011
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Moroccan Winter Lamb

Tender lamb, carrots and turnip create the core of this one-pot slow cooker dinner. By adding chick peas, a little ginger, parsley and saffron our winter veggies were about to taste warmer and more exotic.

During the first official week of Spring, fresh snow still fell here in Toronto. This is the time of year where it is hardest to eat local. It’s still too cold for fresh asparagus to grow, and even the winter squash sold in grocery stores is from South America — the in-between season known as the hungry gap. Luckily I had one last squash that was grown here in Ontario, and some turnips and carrots.

With our freezer still barren from our move we craved some pastured meat. The upside of having to go into work on a Saturday morning (yes, I’m an optimist!) was combining it with a visit to the Farmer’s market. Best Baa Farms, our favourite lamb vendor had some beautiful lamb legs in stock, now I could look forward to a great meal!

What local foods can eat during the hungry gap? Do you have canned preserves that make this time of year easier?

Have a great weekend and I hope we all get to enjoy some real Spring weather soon :)

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Moroccan Winter Lamb

Prep: 20 minutes
Cook: 8 hours (low) or 4 hours (high)
Yield: 6-8 servings (prepared in 6.5 quart slow cooker)

  • 1 cup dried chick peas
  • 6 1⁄2 cups cold water
  • 5 tsp salt
  • 3 lb lamb leg (bone-in)
  • 1 tbsp ground black pepper
  • 1 tsp ground ginger
  • 3 tbsp butter
  • 3 cups peeled, sliced carrot (1 to 2-inch pieces)
  • 4 cups cubed turnip (1-inch cubes)
  • 1 1⁄2 lbs peeled, seeded, cubed winter squash (2-inch cubes)
  • 3 peeled, quartered onions (medium-sized)
  • 1 1⁄2 cups water or stock
  •  1⁄4 tsp pulverized saffron threads
  • 8 sprigs fresh parsley leaves

Soak chickpeas overnight in cold salted water.

Dissolve 3 teaspoons of salt in cold water. Soak the chickpeas overnight.

Rub the lamb with pepper, minced ginger and the remaining 2 teaspoons of salt. Cover and refrigerate overnight (or for 2 hours).

In the morning, rinse and drain the chickpeas then place them in the bottom of your slow cooker.

In a deep skillet (or Dutch oven) melt the butter over medium heat and brown the lamb, for about 5 minutes per side. Transfer to your slow cooker insert.

Stir the carrots, turnips, squash and onions into the pan and cook for about 2-3 minutes until the onions are soft.

Add the chicken broth, parsley and saffron. Bring to a simmer for about 5-10 minutes. Pour over the lamb.

Cook on low for 8 hours (or high for 4 hours).