Slow Cooker Lamb with Artichokes, Green Olives, and a Gentle Saffron Lemon Almond Sauce

Name: Slow Cooker Lamb with Artichokes, Green Olives, and a Gentle Saffron Lemon Almond Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 1.75 lb boneless lamb shoulder, cubed; 1 1/4 cups yellow onion; 4 cloves garlic; 1 cup carrot; 8.5 oz canned artichoke hearts, drained; 3/4 cup pitted green olives; 1/3 cup ground almonds; 1 1/4 cups chicken or vegetable broth; 2 tbsp lemon juice; 2 tsp lemon zest; 1 generous pinch saffron threads; 2 tbsp hot water; 3/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1 bay leaf; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp fresh parsley

An original slow-cooked lamb stew cooked until tender, with artichoke hearts, green olives, and a silky sauce scented with saffron, lemon, and ground almonds. Flavorful, elegant, and easy to finish.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeDairy-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

800 g boneless lamb shoulder, cubed (1.5-2 inches)
180 g yellow onion (chopped)
12 g garlic (chopped)
120 g carrot (en medias lunas finas)
240 g canned artichoke hearts, drained (cut por the mitad)
90 g pitted green olives (whole or partidas por the mitad)
35 g ground almonds (without sugar)
300 ml chicken or vegetable broth (low sodium if possible)
30 ml lemon juice (freshly squeezed)
4 g lemon zest (finely grated)
0.25 g saffron threads (infusionadas)
30 ml hot water (for infusionar the azafrán)
2 g ground cumin
1 g ground cinnamon
1 unit bay leaf
15 ml olive oil
6 g salt (or to taste)
1 g black pepper (freshly ground)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

468 kcal

Calories

34 g

Protein

13 g

Carbs

31 g

Fat

4 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree Nuts

Instructions

1
1. Place the saffron threads in the hot water and let them steep for 5 minutes while you prepare the remaining ingredients.
2
2. Season the lamb with the salt, black pepper, ground cumin, and ground cinnamon.
3
3. Heat a large skillet over medium-high heat and add the olive oil. Brown the lamb in 2 batches for 2-3 minutes per side, without cooking it through. Transfer it to the slow cooker.
4
4. In the same skillet, add the onion, carrot, and garlic. Cook for 3-4 minutes, stirring, until the onion starts to soften. Add this mixture to the slow cooker.
5
5. Add the broth, saffron infusion with its liquid, lemon juice, lemon zest, and bay leaf to the slow cooker. Stir gently to distribute the flavors.
6
6. Cover and cook on LOW for 6 hours, or until the lamb is very tender. If your model gives approximate heat guidance, this usually corresponds to about 190-200°F / 88-93°C inside the appliance.
7
7. Uncover, remove the bay leaf, and add the artichoke hearts, green olives, and ground almonds. Stir carefully so the artichokes do not fall apart.
8
8. Cover again and cook for 30 minutes more on LOW, until the sauce looks lightly thickened and silky.
9
9. Taste and adjust with more salt, black pepper, or a few extra drops of lemon juice if desired. Sprinkle with fresh parsley just before serving.
10
10. Serve hot, spooning some of the sauce over the lamb, artichokes, and olives.

Chef tips

Browning the lamb before adding it to the slow cooker builds deeper flavor. If you want an even smoother sauce, whisk the ground almonds with a little broth before adding them to prevent lumps.

Substitutions

You can use boneless leg of lamb instead of shoulder. Parsley can be replaced with fresh cilantro. If canned artichoke hearts are unavailable, use cooked, well-drained artichokes. For a nut-free version, omit the ground almonds and reduce the sauce uncovered for an additional 15-20 minutes at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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