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November 5, 2018

Slow Cooker Harissa American Lamb Tacos


Recipe Provided By
"The Forked Spoon"
Prep Time

20 min

Cook Time

10 hrs

Total Time

10 hrs 20 min



Slow Cooker Harissa American Lamb Tacos on a plate with garnish and limes


Slow Cooker Harissa American Lamb

  • 4 pounds American Lamb (leg, shank, sirloin)
  • 6 tablespoons harissa paste, divided
  • 1 tablespoon olive oil
  • 2 yellow onions, thinly sliced
  • 1-1/2 cups low-sodium chicken broth
  • Fresh chopped cilantro and green onion for serving, optional 

Pomegranate Salsa

  • 1-1/2 cups pomegranate arils
  • 1 cup green onion, chopped
  • 1 cup fresh cilantro, roughly chopped
  • 3 oranges, peeled, chopped
  • 1 small red onion, minced
  • 1 lime, juiced 


  • 3 large avocados, peeled, pitted
  • 1 large lime, juiced, plus more for serving
  • Salt and pepper, to taste
  • Tortillas, flour or corn
  • 1 large jicama, peeled, cut into matchsticks


For the Slow Cooker Harissa American Lamb: Rub entire surface of lamb with 2 tablespoons harissa paste. 

In a large skillet over medium-high heat, heat oil. Add lamb; brown on all sides until golden brown, approximately 3 to 5 minutes on each side. Transfer lamb to slow cooker; brush with 2 tablespoons harissa paste. 

Return skillet to medium-high heat; add sliced onion. Sauté onions in lamb grease until they just start to soften, approximately 3 minutes. Stir frequently. 

Add sautéed onions and broth to the slow cooker; cook on high for 5 hours, or low for 8 hours. 

Once lamb has finished cooking, transfer to a clean plate to cool. Scoop out cooked onions into a large, clean bowl; set aside. Reserve half the cooking juices leftover in the slow cooker; mix with the final two tablespoons harissa paste. 

Shred lamb using two forks (or your hands); transfer to the bowl with the cooked onions. Pour broth and harissa mixture over shredded lamb; gently stir to combine. Top with chopped cilantro and green onion, if desired; set aside. 

For the Pomegranate Salsa: In a medium bowl add pomegranate arils, green onion, cilantro, oranges, red onion and lime juice; gently toss to combine. 

For the Tacos: Just before serving, add peeled and pitted avocados to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in juice from one lime; season with salt and pepper, if desired. 

To serve: Start with a tortilla; add a generous layer of avocado. Top with a scoop of shredded harissa lamb, Pomegranate Salsa, and jicama sticks.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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