Slow-Cooked Honey Spiced lamb

A dressed-up version of string meat, adapted from Kitty Morse's classic cookbook, "Cooking at the Kasbah."



A surprisingly adaptable and truly delicious recipe that should end up a lovely dark mahogany color. If you use a conventional oven, cook the meat in a tightly-covered casserole at 325°F for 3-4 hours.

*This recipe serves 4-6 hungry people, but takes up less than half a regular sized Crockpot. You can easily double the recipe and it should still fit in the cooker. You can also use a lesser cut of lamb, like shoulder roast or whatever you happen to have in your freezer.

**If you do not have a ready source of freshly-made ras el hanout, you can substitute your own blend of as many of the following as you have on hand: black pepper, ground ginger, sweet paprika, ground turmeric, ground nutmeg, ground allspice, saffron, ground mace, ground cinnamom, ground cardamom

Bon appétit!