A delightful slow-cooked lamb dish infused with lemon and herbs, perfect for a comforting family dinner.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot before adding the lamb to achieve a good sear.
Brown the lamb on all sides in the hot oil.
Turn the lamb carefully to avoid losing juices.
Place the potatoes, onions, and garlic in the crockpot.
Cut the vegetables into even pieces for uniform cooking.
Add the preserved lemon, salt, pepper, and herbs to the crockpot.
Mix the seasoning well with the vegetables for even flavor distribution.
Place the browned lamb on top of the vegetables in the crockpot.
Position the lamb so it cooks evenly and absorbs the flavors from the vegetables.
Cook on high for 2 hours, then on low for 4 hours, or until the lamb is tender.
Check the lamb occasionally to ensure it is cooking evenly.
Serve the lamb and vegetables hot, garnished with fresh herbs if desired.
Pair with a side dish like couscous or bread for a complete meal.
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