This Mediterranean style dish delivers a gorgeous balance of flavours: from the rich slow cooked lamb, to the sweet honey and cinnamon. The best thing about this recipe is how easy it is to prepare.
Our preferred lamb cut for this dish is lamb neck fillet. All good butchers will sell it and most larger supermarkets will stock it too. It’s ideal for slow cooking. After a low and slow cook, it will simply fall apart. We recommend taking the extra time to brown the lamb upfront. It will lock in the flavour and add lovely colour to the meat.
We served this with crushed baby potatoes with butter and herbs, and green beans. You could serve with any Mediterranean-style accompaniments, such as cous-cous or salad. You could even stuff the lamb into flatbread or wraps.
Honey and Cinnamon Slow Cooked Lamb
- Slow Cooker
- Frying Pan
- 500 g Lamb Neck Fillet
- 0.5 tbsp Ground cinnamon
- 0.5 tbsp Cumin
- 3 tbsp Honey
- 3 tbsp Extra Virgin Olive Oil
- 1 Lemon All of its zest and juice
- 3 cloves Garlic
- Mix the olive oil, honey, cinnamon, cumin and minced garlic. Add the zest of one lemon and the juice of half. This is your sauce.
- Cut the lamb into chunks and brown in a pan with a little oil
- Add everything to the slow cooker, including the rosemary.
- Cook on low for 7-8 hours. Remove the rosemary before serving.