Slow-Cooker Moroccan Lamb Chops with Couscous
Lamb shoulder chops are good candidates for braising in a slow cooker because of their relatively high fat content. Look for well-marbled chops for the best results. Couscous flecked with apricots, pine nuts and mint makes the perfect foundation for the cumin-scented meat.
Ingredients
- 3 lb. (1.5 kg) lamb shoulder chops, trimmed of excess fat
- 3/4 tsp. ground cumin
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, smashed
- 1/4 cup (2 fl. oz./60 ml) dry red wine
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 2 carrots, peeled and chopped
For the couscous:
- 1 2/3 cups (13 fl. oz./410 ml) chicken stock
- 1 1/4 cups (7 oz./220 g) instant couscous
- 1 cup (5 1/2 oz./170 g) diced dried apricots
- Kosher salt
- 5 Tbs. (3 fl. oz./75 ml) extra-virgin olive oil
- 2 Tbs. sherry vinegar
- 2 Tbs. pine nuts, lightly toasted, plus more for garnish
- 2 Tbs. coarsely chopped fresh mint, plus more for garnish
- Freshly ground pepper
Directions
Sprinkle the lamb chops on both sides with the cumin, and season generously with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the olive oil. Working in batches if needed to avoid crowding, add the lamb and sear, turning once, until golden brown on both sides, 8 to 10 minutes per batch. Transfer the lamb to a plate.
Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and cook, stirring often, until lightly golden, about 6 minutes. Add the garlic and cook, stirring, for 1 minute longer. Pour in the wine and stir to dislodge any browned bits from the pan bottom, then stir in the stock.
Transfer the contents of the pan to a slow cooker, add the carrots and place the lamb and any accumulated juices on top. Cover and cook on the low setting for 8 hours. The meat should be very tender.
Transfer the lamb to a plate and keep warm. Let the braising liquid stand for a few minutes, then, using a large spoon, skim the fat from the surface. Moisten the lamb with some of the liquid and keep the remaining liquid warm.
To make the couscous, in a saucepan over high heat, bring the stock to a boil. Remove from the heat and stir in the couscous, apricots and 1/2 tsp. salt. Cover and let stand for 5 minutes. The liquid should be absorbed. Fluff the couscous with a fork, add the olive oil, vinegar, pine nuts, mint and several grinds of pepper, and toss gently to combine.
Mound the couscous on a platter, arrange the lamb chops on top and spoon some of the braising liquid over the lamb. Garnish with more pine nuts and mint and serve. Serves 6.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)