Slow Cooker Lamb Roast with Chick Peas and Spinach
This recipe I took from Real Simple Magazine. The yogurt sauce is my own concoction though :) Who doesn't love a good crock pot recipe? Great for a hearty Fall or Winter dinner.
Ingredients
4 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons rosemary
1 teaspoon cumin
Salt and black pepper
1 2 1/2-pound boneless lamb shoulder roast
1 15-ounce can chickpeas, rinsed
1bag of spinach
For the yougurt sauce:
plain yogurt
garlic
parsley
lemon juice
Directions
Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
Mix plain yogurt, garlic, chopped parsley, and lemon juice together.
Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of the yogurt sauce on top.
