Slow Cooker Moroccan Tagine Lamb Roast with Mandarin and Pine Nut Rice
  • 2.5 lb Lamb Roast
  • 1 Packet of Saffron Road's Moroccan Tagine Simmer Sauce
  • 2 cups of white rice- rinsed very well
  • 2 mandarin oranges segmented
  • 1/4 cup toasted pine nuts
  • 1 handful of Italian parsley roughly chopped
  • salt and pepper to taste
  1. I had a 2.5 lb lamb roast that was trimmed of excess fat. I then added 1 package of Moroccan Tagine Simmer Sauce as well as filling the sauce package half full with water and adding that to the slow cooker as well. Then I turned it to low and let it cook for about 5 hours. If you left it longer the meat would simply become more tender but I didn’t want it all fall off the bone.
  2. While the meat is in it’s final 30 minutes of cooking start to prepare the rice.
  3. Rinse your rice very well. This will help create grains that are not too sticky. Cook in a rice cooker or on the stove top – whatever your preferred method is to prepare rice. As the rice is cooking, clean and segment mandarins and toast pine nuts. To toast, place in a small pan on the stove top. Turn heat to low and pay very close attention as pine nuts burn very quickly. Mix as they are cooking so that all sides become toasted. Remove from the heat. Roughly chop parsley and set aside.
  4. When the rice is cooked, mix in the mandarins and pine nuts. Season with salt and pepper. Pour into your serving dish and set the lamb roast on top. Sprinkle the top of the dish with plenty of parsley.
Unlike a traditional tagine, this dish is best served on individual plates for each guest. You can top with the remaining liquid in your slow cooker if desired. Or, pour the liquid into a serving dish or gravy boat and place on the table allowing guests to take as they wish. [addtoany]
Recipe by Saffron Road Food at