Slow Cooker Lamb
YaQutullah Ibraheem Muhammad, MS, RDN, LD
Place onion, celery, carrots, garlic, stock, tomatoes, tomato paste, rosemary, ginger, and bay leaf in a slow cooker. Stir to combine.
Season the lamb with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the lamb and brown on all sides, about 5 minutes total. Transfer to the slow cooker.
Remove the sauté pan from the heat, pour in the lemon juice, and return to medium-high heat.
Bring to a simmer, stirring to scrape up any browned bits from the bottom.
Add the lemon juice to the slow cooker, cover, and cook on high for 6 hours until very tender.
Transfer the lamb to a large serving dish.
Remove the bay leaf from the cooking liquid and blend/puree the liquids and solids until smooth. Pour sauce over the lamb.
Serve with mashed sweet potatoes, rice, bulgur wheat, or couscous to soak up the delicious sauce.