Food, Recipes, Spring Recipes

Free Recipe Slow cooker lamb shoulder

Name: Slow cooker lamb shoulder
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 5–6
Cuisine: Recipes
Ingredients: Ingredients; 3 garlic cloves, crushed or finely chopped; 2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried); 2 tsp olive oil; 1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled; 1 large onion with skin left on, thickly sliced; 2 small carrots, trimmed, scrubbed and halved lengthways; 600ml/20fl oz hot lamb stock (made with a stock pot if possible); 2 tbsp redcurrant jelly, plus extra to serve; 2–4 tbsp cornflour (or gravy granules, see tip); salt and freshly ground black pepper; fresh rosemary or thyme sprigs, to garnish (optional); mint sauce, to serve

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Slow cooker lamb shoulder

Banzai Japan Aoi Hoshi MV

Slow cooker lamb shoulder

If you’d like to intensify the flavour of the gravy, substitute 1–2 tbsp cornflour with lamb or beef gravy granules. Add in the same way, simmering on the hob until thickened.

The size of the lamb joint you can cook depends on the size and shape of your slow cooker. Make sure you don’t buy one that’s too big.

Fruit and vegetables

2 small carrots, trimmed, scrubbed and halved lengthways

3 garlic cloves, crushed or finely chopped

1 large onion with skin left on, thickly sliced

2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried)

fresh rosemary or thyme sprigs, to garnish (optional)

Tins, packets and jars

mint sauce, to serve

2 tbsp redcurrant jelly, plus extra to serve

Cooking ingredients

salt and freshly ground black pepper

2–4 tbsp cornflour (or gravy granules, see tip)

2 tsp olive oil

Meat, fish and poultry

1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled

Other

600ml/20fl oz hot lamb stock (made with a stock pot if possible)

Instructions

Method
Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb.
Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender.
If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes.
To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator).
Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour.
Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce.