And finally, the last in my international series on meal prep (hahaha) – lamb tagine.
I mostly used the recipe straight from the link above – Real Simple’s slow cooker lamb tagine. The one major difference… well, aside from not measuring the dried apricots (used up what I had), using olives that were stuffed with garlic and jalapenos, I also used a tablespoon of harissa paste from Trader Joe’s. Mostly because I had it, maybe a bit because I thought Hubba Hubby would like the added spice.
Everything all up in there ready to get mixed! 
Everything mixed…
Then after 8 hours or so on low. Tender fall apart goodness!! 
These I boxed up with some roasted sweet potatoes (we’d recently had a rooftop BBQ and a friend brought cut up sweet potatoes tossed with maple syrup/butter/spices, wrapped into tin foil packets which we stuck on the grill!).
I will say however that the lamb shoulders I bought from BJ’s — well, lamb is pretty rich, so this came out very oily. Next time, I’ll need to skim it or reduce the oil somehow as it didn’t sit too well in the tummy! 
But flavor-wise, Hubba Hubby was really happy and continues to enjoy this. Maybe I’ll try a different cut of lamb next time?
How do you feel about packing lamb for lunch? Any great lamb/slow cooker recipes to share?
Corinne Flax says
Lamb is a favorite of mine, but perhaps too rich for lunch. Or maybe it just needs something to soak it up, like cous cous?
Feisty Foodie says
Cous cous is a great idea for underneath! Hubby tends to prefer a lower-carb/starch diet, so I pack his lunches meat + veg (even the veg is a struggle sometimes! – he likes all-protein, honestly) – but I think cous cous underneath this tagine would help a lot with how rich the dish is!!
Corinne Flax says
If he’s an all protein or bust guys maybe quinoa, or spelt? I tried teff and do not recommend it, too small a grain for me. Lentils and quinoa mixed together are a big favorite of mine as well. I’m always trying to find that ideal balance of carb/fat/protein with a hunk of fiber mixed in.