Slow Cooker Moroccan Lamb

Fun fact about DJ: he does not like American lamb.  He says he enjoyed the lamb he ate growing up in Ethiopia, but the lamb here is "too lamby."  When asked to define "lamby":  smelling and tasting like wet wool.  ::insert shrug emoji here::  Mel really enjoys lamb, so the times we've made it at home DJ just had to deal.  Until we tried THIS lamb from Fresh Direct: 

Mel ordered it on a whim because it was on sale, and lamb is usually pretty pricey.  And now, we are OBSESSED because DJ has declared it is "not lamby" and Mel concurs!  We're pretty sure it has to do with how the lamb is raised on this particular farm:




We looked into the option of buying directly from Brother's Ridge, but it looks like Fresh Direct made an exclusive deal with them so we'll have to stick with ordering from the middle man.  Our favorite way to prepare it is in the slow cooker.  We've found it comes out the most tender and flavorful that way.  The first time we made it, we used this recipe and it turned out fantastic:  Slow Cooker Moroccan Lamb.





Served with a bit of spinach and cauliflower rice: delectable!


One day Mel was in a bit of a rush for mixing all the spices.  She realized that this Organic Berbere Seasoning (a gag gift from Sara one Christmas) is actually a blend of a lot of similar spices. 


Turns out that it works just as well for seasoning the lamb.  Sprinkle it over the lamb liberally, place the meat in the slow cooker on top of some onions and broth, cook on low for 6-8 hours, and you're all set!   Gotta love when a perfect meat meets a perfectly simple preparation.