Slow Cooker Lamb Shoulder (With The Best Mint Gravy)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 hrs
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Resting time
30 mins
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Total Time
5 hrs 40 mins
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Servings
6 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
British
Slow Cooker Lamb Shoulder (With The Best Mint Gravy)
Description
The Slow Cooker Lamb Shoulder with The Best Mint Gravy begins by browning the lamb shoulder in olive oil for a flavorful crust. Onions and carrots form a bed inside the slow cooker, upon which the lamb rests. Garlic cloves and rosemary leaves are pushed into slits cut in the lamb to infuse the meat with aroma as it cooks. Vegetable stock is poured carefully around the lamb to avoid washing out the stuffing. The lamb is cooked on high for about five hours until tender.
The slow cooking process breaks down connective tissue, making the lamb juicy and tender with the infused flavors of garlic and rosemary. The vegetables absorb some of the rich cooking juices. The suggested mint gravy further highlights the lamb’s character, offering a classic complementary taste.
After cooking, the lamb rests for 30 minutes to set the juices. Additional flavor can be developed by deglazing the pan used for browning with stock or red wine and adding this to the slow cooker. To add a crispy exterior, finishing the lamb in a hot oven after slow cooking is an option.
Leftover gravy can be cooled and frozen flat for easy storage. Pouring the stock around rather than over the lamb preserves the garlic and rosemary in place, ensuring maximum infusion. These steps ensure optimal flavor and texture in the final dish.
Ingredients
- 1.3 kg lamb shoulder
- 1 tablespoon olive oil
- 1 carrot peeled and sliced
- 1 onion finely sliced
- 350 ml vegetable stock
- 3 garlic thinly sliced, clove
- 2 g rosemary fresh
Instructions
- Heat 1 tablespoon Olive oil in a large pan. Add 1.3 kg Lamb shoulder and brown on all sides.
- Put 1 Onion and 1 Carrot into the slow cooker. Place the browned lamb on top of the vegetables.
- Using a sharp knife, cut holes into the lamb. Push slices of 3 Garlic clove and some rosemary leaves into each hole.
- Season and pour in 350 ml Vegetable stock. Be careful to pour the stock around the lamb, not over the top of it.
- Cook on high for 5 hours.
- Remove the meat from the slow cooker and allow to rest for 30 minutes.
Notes
- Cut holes in the lamb and stuff with garlic and rosemary to maximize flavor infusion.
- Pour vegetable stock carefully around the lamb to avoid dislodging herb and garlic stuffing.
- After slow cooking, rest the lamb for 30 minutes before serving to retain juices.
- Deglaze the pan used for browning with stock or red wine, scraping up browned bits, then add to the slow cooker for added flavor.
- For a crisper exterior, roast the lamb in a hot oven for 25-30 minutes after slow cooking.
- Freeze leftover mint gravy in flat bags for convenient storage and reuse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 513kcal | 26% |
| Carbohydrates | 4g | 1% |
| Protein | 49g | 98% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 199mg | 66% |
| Sodium | 1476mg | 62% |
| Potassium | 609mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1833IU | 37% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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