Slow Cooker Moroccan Tagine Lamb Roast with Mandarin and Pine Nut Rice
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  • 5 minutes to start the meat, 5 hours in the slow cooker another 20 minutes before serving to make the rice. Just under 30 minutes of active work time to create a meal that would impress a dinner party of guests.
  • 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 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



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