Slow Cooker Lamb
My slow cooker lamb shoulder is so tender and moist and the meat just falls off the bone. Prepare it in the morning and then leave it to cook for the rest of the day. Come evening time, you have melt in the mouth lamb and flavour packed potatoes ready to enjoy.
Equipment
- slow cooker
- large non stick frying pan
Ingredients
- 2kg (4-4.5 lb) Lamb Shoulder or Lamb Leg
- 600g (21 oz) potatoes, scrubbed, no need to peel.
- 1 onion
- 3 cloves garlic, 1 clove crushed and 2 cloves sliced
- 2 sprigs rosemary
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 tablespoon lemon juice (from approx ½ lemon)
- 1 tablespoon lemon zest (from approx ½ lemon)
- salt
- black pepper
- 150ml (⅔ c) stock
- 1 bay leaf
Instructions
- Peel and quarter the onion then seperate each segment into layers and place in the bottom of the slow cooker.
- Slice the potatoes. If using large potatoes, cut into quarters or sixths, if using small or baby potatoes slice in half or leave whole. No need to peel them. Place into the slow cooker with the onion.
- Slice 2 of the cloves of garlic and break bits of rosemary off the sprigs.
- Using a sharp knife, make incisions all over the lamb shoulder or lamb leg, slicing deeply but not all the way through the meat.
- Stuff each hole with a slice of fresh garlic or small sprig of rosemary, until all the rosemary and garlic are used.
- In a small bowl mix the oil with the crushed garlic, dried oregano, lemon juice and zest, and salt and pepper.
- Rub this marinade all over the lamb.
- Place the lamb in a hot non stick pan over a medium heat and sear all over until golden brown. You don't want the pan to be super hot otherwise it will burn the rosemary and garlic and become bitter.
- Remove the pan from the heat and place the seared lamb on top of the potatoes and onions. Pour the stock into the frying pan and use a non stick spatula to loosen all those bits of toasted garlic, herbs and lamb that are stuck to the pan.
- Pour this over the lamb, potatoes and onions and add the bay leaf.
- Cover with the slow cooker lid and slow cook for 8 hours, until the lamb and potatoes are cooked and tender.
- Serve straight away.
- If there is a lot of thin gravy left in the slow cooker, use a ladle to scoop it out and place it in a saucepan. Simmer to reduce and thicken.
Video
Notes
Serving size - I find this amount of lamb serves 8-10 of us, however I have ready recipes where they use this weight of lamb and say it serves 4.
Lamb – lamb shoulder or lamb leg. Use bone in lamb for the best flavour.
Onion – brown onion or use a red onion if you prefer.
Potatoes – I have tested this recipe with both small potatoes, leaving them whole, or large potatoes cut into chunks (as in these images). Both work just as well.
Olive oil
Garlic – 2 cloves of garlic are sliced and poked into holes cut into the lamb, the other clove is crushed and mixed into the marinade.
Lemon – both the lemon zest and lemon juice are used in the marinade.
Rosemary – I have used fresh rosemary as I have it in the garden. You can use ½ – 1 teaspoon of dried rosemary instead if you prefer, and mix it into the marinade with the dried oregano.
Dried oregano – the most popular herb in Greek cooking. If you can find Greek oregano, Rigani, use that for maximum flavour.
Bay Leaf – if you don’t have a bay leaf, here are the best substitutions for bay leaves.
Stock – chicken or vegetable stock. You can either use bought liquid stock, a stock cube, or homemade stock.
Nutrition
Calories: 389kcalCarbohydrates: 21gProtein: 44gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 134mgSodium: 252mgPotassium: 1069mgFiber: 3gSugar: 2gVitamin A: 69IUVitamin C: 24mgCalcium: 57mgIron: 5mg
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