Slow-Cooker Lamb Roast With Spinach and Chickpeas

INGREDIENTS

cloves garlic, crushed

tablespoons olive oil

tablespoons chopped fresh rosemary

teaspoon cumin seeds, crushed

Kosher salt and black pepper

2 1/2-pound boneless lamb shoulder roast

15-ounce can chickpeas, rinsed

bunch spinach, stemmed and roughly chopped

plain yogurt, for serving

DIRECTIONS

  1. Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  2. Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
  3. Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.
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