Slow Cooker Lamb and Dates

Lamb shoulder braised with sweet dates, warm cinnamon and cumin until meltingly tender — a fragrant, special-occasion stew.

Jump to Recipe

The Recipe

Prep Time

15 mins

Cook Time

480 mins

Total Time

8 hr 15 min

Servings

Ingredients

3 lb boneless lamb shoulder, cut into 2-inch pieces
1 cup pitted dates, halved
1 yellow onion, sliced
1 cup low-sodium beef broth
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp kosher salt
½ tsp black pepper

Instructions

0 of 6 steps complete

1Season the lamb with salt, pepper, cinnamon and cumin, tossing to coat evenly.
2Scatter the onion in a 6-quart slow cooker and add the lamb on top.
3Pour the broth around the lamb and cover.
4Cook on LOW for 8 hours, until the lamb is very tender.
5Stir in the dates, cover and cook 30 minutes more, until the dates soften into the sauce.
6Serve over couscous or rice, spooning the sweet pan juices over the top. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.

Nutrition Facts

Estimated totals for the entire recipe · 6 servings

Calories: 58 kcal
Protein: 2.7 g
Carbs: 11.2 g
Fat: 0.6 g
Fiber: 1.9 g

Approximate ingredient-based values, not verified nutritional analysis. Brands, substitutions and cooking methods affect results. Per-serving nutrition stays the same when portions scale proportionally.

Partial estimate · excludes 2 unmeasured or unmatched ingredients

3 lb boneless lamb shoulder, cut into 2-inch pieces
1 cup pitted dates, halved

Connect & Share

Made it? Tag @sarahkitchen — we love seeing your plates.

Watch & Cook

YouTube Video Tutorial

Video tutorial coming soon

Comments & Reviews

Your rating

Sarah Kitchen