Slow cooker tangerine, leek and harissa lamb

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Slow cooker tangerine, leek and harissa lamb
Slow cooker tangerine, leek and harissa lamb

Random recipe review

No carving needed!


The meat just falls off the bone, perfect!

The Judge
Servings:Serves 6
Calories per serving:498
Ready in:5 hours, 30 minutes
Prep. time:30 minutes
Cook time:5 hours
Recipe author:Chef
First published:28th November 2020

On this cold grey Covid lockdown weekend I thought I would slow cook some spicy lamb with a Christmas feel to it.

I've used half a leg of lamb from Morison's and vegetables from our local stalls.

The leeks and the tangerine are used to keep the lamb off the hot base of the slow cooker and to flavour the meat. They will be discarded at the end of the cooking process.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

here's the rub


  1. Halve the leeks and run them under a cold tap to wash out any mud
  2. Lay the leeks, rosemary, thyme in the base of the slow cooker and add half a cup of water
  3. Halve the tangerine and place in the slow cooker for the lamb to sit on
  4. Mix the rub ingredients together in a pestle and mortar
  5. Stab and cut deep slashes in the lamb leg and fill with the rub
  6. Rub the remained over the surface of the lamb
  7. Place the lamb on top of the bed of leeks
  8. Slow cook on low for about 5 hours

Serving suggestions

Pull the cooked lamb off the bone, serve with vegetables of your choice and garnish with toasted sesame seeds.


I checked the temperature of our slow cooker on low setting with a digital thermometer and it reads around 100°C [225°F] so if you don't have a slow cooker you could use a casserole dish in an oven set to 100° C (225° F - gas ¼), [fan oven 80° C & reduce cooking time by 10 mins per hour].

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