Slow Cooker Persian Lamb

Perfect for entertaining, this hearty slow-cooker Persian lamb is topped with pomegranate and served with a sweet beetroot hummus.

The ingredient of Slow Cooker Persian Lamb

• 1 tablespoon extra virgin olive oil
• 3 brown onions halved sliced
• 4 garlic cloves thinly sliced
• 1 2 cup orange juice
• 1 dried bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 2cm piece fresh ginger peeled finely grated
• 2 teaspoons finely grated orange rind plus extra zest to serve
• 2 tablespoons pomegranate molasses
• 1 3kg half leg of lamb
• 1 2 cup fresh mint leaves
• 1 pomegranate
• 220g tub sweet beetroot hummus
• 1 2 cup plain greek style yoghurt
• 4 lebanese bread rounds

The Instruction of slow cooker persian lamb

• heat oil in a flameproof slow cooker bowl over medium high heat cook onion for 5 minutes or until soft add garlic cook for 1 minute transfer bowl to slow cooker add orange juice and bay leaf season
• combine ground spices ginger orange rind and molasses in a bowl season rub mixture all over lamb place lamb on top of onion mixture cover with lid cook on low for 6 hours or until very tender
• transfer lamb and sauce to a serving platter sprinkle with mint pomegranate seeds and extra orange zest serve with beetroot hummus yoghurt and bread

Nutritions of Slow Cooker Persian Lamb

calories: 1052 317 calories
calories: 49 7 grams fat
calories: 17 3 grams saturated fat
calories: 80 1 grams carbohydrates
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calories: 65 2 grams protein
calories: 184 milligrams cholesterol
calories: 938 milligrams sodium
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