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This is a dump-and-go dinner that tastes like you spent all day on it. Everything goes into the slow cooker, lamb chops on top of a bed of chickpeas, dates and veg, and hours later it is a rich, saucy, fall off the bone flavour bomb.

The sweet potato and dates melt down into the sauce, giving it a lovely thick, sweet-savoury base with warm Moroccan spice. The lamb goes meltingly tender and pulls straight off the bone.

Five minutes to load the slow cooker, then it cooks itself. Serve it with couscous or crusty bread and dinner is done.

Why You’ll Love It

It is a proper dump-and-go, everything into the slow cooker and walk away, so it suits a busy day. The lamb turns fall off the bone tender, the sweet potato and dates cook down into a rich, thick sauce with no effort, and the chickpeas make it hearty and filling. The warm Moroccan spice makes it feel special, and it is a real set and forget dinner.

The Shortcut That Makes It Work

There is no browning and no building a sauce. You layer the flavour base of tomatoes, chickpeas, dates and veg in the slow cooker, sit the lamb on top, and let it go. The vegetables and dates break down into a thick, saucy base all on their own, so a few minutes of loading turns into a rich, slow cooked dinner.

Handy Tips

Give it the full time so the lamb goes properly tender and pulls off the bone, low and slow is best. When it is done, pull the meat off the bones and stir the veg well to break up the sweet potato, that is what thickens the sauce. Dates melt down and sweeten it naturally, so do not skip them. Taste and season at the end before serving.

What To Serve With It

Serve it over couscous to soak up the sauce, or with crusty bread. A dollop of yoghurt and some fresh herbs on top are lovely, and a simple salad on the side rounds it out.

Leftovers / How to Store It

Keep leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully and the flavour deepens overnight, so it is great for lunches or making ahead.

Other Recipes You’ll Love

If you enjoyed this Moroccan Lamb Chops, here are a few more ideas to add to your rotation:

Moroccan Lamb Chops
Steph de Sousa

Moroccan Lamb Chops

StarStarStarStarStar
5 from 2 votes
This Moroccan Lamb Chop recipe is full of big flavours, super tender meat, and the kind of cosy vibes you want on a busy day. The sweet dates, spiced seasoning, and hearty veg make it seriously next level.
Print Recipe
prep time Prep Time 30 minutes
setting time Cook Time
 4 hours
total time Total Time 4 hours 30 minutes
Servings: 4
Course: Recipes
Cuisine: Middle Eastern
Calories: 571
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 6 lamb chump chops
  • 2 tbsp Moroccan seasoning
  • 1 tbsp crushed garlic
  • 400 g can diced tomatoes
  • 1 can chickpeas drained
  • 1 onion diced
  • 1 celery stick diced
  • 1 tbsp crushed garlic
  • 10 dates
  • 2 carrots chopped chunky
  • 1 sweet potato chopped chunky

Equipment

Method
 

  1. Pour the diced tomatoes, garlic, and Moroccan seasoning into your slow cooker and mix it all up.
  2. Add in your dates, chickpeas, onion, celery, carrot, and sweet potato—this is your flavour base!
  3. Pop your lamb chops on top.
  4. Lid on. Let it do its thing for 8 hours on low or 4 hours on high.
  5. When it’s done, take the lamb out and pull the meat off the bones.
  6. Stir the veggies to break up the sweet potato—it’ll turn into a thick, saucy base.
  7. Add the lamb back in and give it a stir.
  8. Serve it up with crusty bread or couscous and enjoy every bite!

Nutrition

Calories: 571kcalCarbohydrates: 35gProtein: 66gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 193mgSodium: 349mgPotassium: 1453mgFiber: 6gSugar: 19gVitamin A: 13235IUVitamin C: 16mgCalcium: 108mgIron: 7mg

Video

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FAQs

Can I cook it on high instead?

Yes. It takes about 8 hours on low or 4 hours on high. Either way it is done when the lamb is tender and pulls off the bone.

Do I need to brown the lamb first?

No. This is a dump-and-go. The lamb goes in raw on top of the veg and turns tender as it slow cooks, so there is no browning step.

What can I use instead of dates?

Dates melt down and sweeten the sauce. Dried apricots or a spoon of brown sugar give a similar sweet note if you do not have dates.

What should I serve it with?

Couscous is classic and soaks up the sauce, but crusty bread, rice or mash all work. A dollop of yoghurt on top is lovely.

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