4 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon cumin seeds, crushed
Kosher salt and black pepper
1 2 1/2-pound boneless lamb shoulder roast
1 15-ounce can chickpeas, rinsed
1 bunch spinach, stemmed and roughly chopped
plain yogurt, for serving
- 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.
- 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.
- Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.