Slow Cooked Moroccan Lamb Leg
Simple to make Slow Cooked Moroccan Lamb Leg is a succulent, melt-in-the-mouth dish with hints of Northern African aromatic flavors that taste absolutely divine.
Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Sugar Free
diabetic, gluten-free, Keto, lamb, lchf, low-carb, Moroccan, Moroccan Cuisine, Northern African, Northern African Cuisine, slow cooked, slow-cooker, sugar-free
Moroccan Spice Mix
Juice of half a lemon and 3 slices of lemon
Baste the minced garlic over the leg of lamb
Sprinkle all of the spices over the leg of lamb. Squeeze the juice of 1/2 the lemon over the lamb leg and arrange the lemon slices on top of the leg.
Slow cook for 7-8 hours on low or until cooked through and tender. If you want the meat to be shredded you might have to cook it for longer
Pour off the majority of the juices, leaving a little in with the meat and simmer on the stove top until it reduces by one third to a quarter. Pour a little of the reduced juice over the lamb.
Slice the lamb. Serve the juices in a serving jug and add to taste.
Tastes delicious served with C
and a side serve of low carb vegetables such as green beans. For a more Moroccan/Northern African theme, serve with
Oven Roasted Pumpkin
Harissa Green Beans
Oven Roasted Moroccan Cauliflower.
Traditional Cous Cous could be served for those not watching their carbs, or serve L
ow Carb Cauliflower Cous Cous.
A KETohh creation by Karen Tremaine