Moroccan Lamb, Butternut Squash; winter

Rather than buying lamb chops here, which tend to be small, expensive and with a fatty ‘tail’ I don’t want I buy lamb ‘steaks’. These are cut from the bigger end of a leg of lamb, are normally fairly lean and very tender. The have a small bone in the center – like a veal shank.

In summer we do them on the grill. In winter, in the past, I quickly fried them in a grill pan.

This time I did them in the slow cooker with potatoes and butternut squash.

We were most pleased…..

Moroccan Lamb, Butternut Squash in the Slow Cooker

Total time: 8 hours


  • 2 lamb steaks, about 7oz (200gr) each
  • 1 large onion, cut into 8 wedges
  • 2 cloves garlic, minced
  • 12oz (360gr) butternut squash, cubed
  • 10oz (300gr) potatoes, cut into 8ths
  • 3/4 cup (6oz, 180ml) beef stock
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp za’atar
  • 1 tsp dry mustard
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 2 tbs flour
  • 1 tbs olive oil
  • 1 tbs butter


  • Mix flour with 1 tsp paprika and 1 tsp cumin.
  • Heat 1 tbs oil in a large skillet.
  • Dredge lamb in flour, add to skillet and brown on both sides. Remove to a plate.
  • Add butter, onion wedges and garlic to skillet and sauté for 2 minutes
  • Add remaining flour mix and stir well.
  • Add 1/4 cup beef stock to skillet and stir until thickened. Put onions, et al. in the slow cooker.
  • Mix all remaining spices, herbs into the remaining beef stock and add to skillet, off heat. Stir to pick up any remaining bits. 
  • Put the lamb steaks on the onions, Add potatoes and butternut squash, tucking it in to fit if needed.
  • Pour the stock over all, cover and cook, low heat, 7 hours.
  • Remove steaks and vegetables to a platter and serve.

Print Recipe

January 2.


The holidays are over. School starts tomorrow as does my conversation group.

Then I have to put Christmas away.

It seems like I just got it out.

I can never decide which is more work – putting it up or taking it down.

It must be taking it down…..

I never consider decorating for Christmas to be work. It’s fun!

Putting it all back in the boxes and hauling it out to the barn is work.

At least I have a few more cookies stashed in the freezer to help.

Then I have to find some fun projects to get me through the next two months of damp, gray, cold weather.

Is it too early to start looking at seed catalogs?

Last update on January 2, 2017

5 thoughts on “Moroccan Lamb, Butternut Squash; winter”

    • So sorry, Kaye. I hate when I miss a line of the recipe. I will correct it now, but it should have been 3/4 cup total. Fortunately, a bit more or less doesn’t matter.
      And sorry a second time. Your message went into the spam folder and I just checked today. Sigh….

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