Tuesday, January 25, 2011

Gourmet Crockpot Cinnamon Lamb

Is there such thing as a gourmet dish that you make in your crockpot? Not all foodies and dictionaries agree on what defines the word ‘gourmet'. Many different interpretations. Some feel that cooking food outside of a microwave is considered gourmet (I find this funny). Others interpret gourmet as utilizing fresh, non-processed ingredients. Some foodies believe that you need to utilize an actual culinary technique in order to classify a dish as ‘gourmet’. For purposes of this recipe we’ll use the definition of gourmet as the utilization of fresh ingredients to create a unique tasting dish. The ‘culinary technique’ of throwing ingredients into a crockpot will be used. That’s a technique, right?!? Broad interpretation, but hey – this must fit for a slow cooker recipe.

A few months ago my dear friend Jackie handed me this amazing recipe from her purse. It’s a recipe from Weight Watchers, of all places! What I like about this recipe is that the ingredients are unique to my slow cooker. Before this recipe I hadn’t cooked lamb in my crockpot, nor had I used cinnamon in my crock pot (or chickpeas). This recipe also keeps well in the refrigerator, so I almost always double the recipe to make extra for leftovers. And yes, I’m a fan of the slow cooker. Some days I don’t have time to create an elaborate dish. I feel it’s totally okay to throw ingredients into a crockpot, and come home to a savory delicious dinner.

The main addition I have to this recipe is that I serve the stew over a bed of polenta. The polenta adds a little texture and fills me up a little more than the lamb and chickpeas. Plus, the stew juices soak into the polenta - - yumm.


Middle Eastern Lamb Slow Cooker Stew

Adapted from Weight Watchers

1 pound lean leg of lamb (lamb shank or lamb top round)
15 oz. canned chickpeas (drained and rinsed)
14 oz. canned diced tomatoes (undrained)
½ cup beef broth
1 large onion, chopped
1-2 Garlic cloves (minced or pressed)
2 tsp ginger root (freshly grated)
1 tsp table salt
½ tsp ground cinnamon
¼ tsp black pepper
1 Tbsp fresh lemon juice

Cut lamb into 1-inch chunks. Place lamb and remaining ingredients into a 5-quart slow cooker (except for lemon juice). Stir well. Cover and cook on low for 7 to 8 hours.

When cooking is complete, squeeze fresh lemon into the stew. Serve over warm polenta.


  1. This looks awesome!! I love lamb, but the few times I've tried to cook with it at home myself, I haven't been too happy with the results. This seems like a recipe I can't screw up though, so can't wait to try it!

  2. Do you think rice would work over polenta?

  3. I think rice would totally work instead of polenta. Oddly enough, I'm not a huge fan of rice - so I'm always trying rice alternatives. With that said, for the rice lovers I think jasmine rice might be delish with this dish. Gobbler, let me know if you try it. And Beth, yes . . . it's hard to screw up this slow cooker lamb (that's why I LOVE it).

  4. Delicious!! I am always eager for new excuses to use my crockpot and this looks fabulous! Newest follower :] Thanks for posting!

    <3Marea @thefoodiefixx.blogspot

  5. Marea! Thanks for following - - lamb in a crockpot . . . wouldn't have thought. But it's great! Let me know what you think.