Slow Cooker Roast Lamb
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
International
Slow Cooker Roast Lamb
Description
This Slow Cooker Roast Lamb centers on a 1.2 kg lamb shoulder seasoned generously with thyme, mixed herbs, and bouquet garni, then browned in extra virgin olive oil to develop flavor and color. Medium white onions are quartered with their skin on and added to the slow cooker, contributing to the cooking juices. The lamb cooks gently either for 4 hours on high or 7 hours on low, until very tender and reduced in size.
The cooking method produces a roast with concentrated lamb flavor and tender texture from the extended slow cooking, while the initial browning adds a caramelized crust. The onions soften and enrich the cooking liquid, which can be strained and used with reserved lamb fat to create a savory gravy.
When done, the lamb is sliced and served with red wine gravy if desired. The recipe notes suggest removing excess fat from the cooking liquid to make the gravy or stock for future meals. This roast fits well as a substantial main course and is suitable for a comforting roast dinner.
Using a slow cooker that permits browning directly on the hob can simplify the process. The lamb shrinks considerably during cooking, so selecting the size accordingly ensures suitable portions for serving.
Ingredients
Kitchen Gadgets:
- Slow cooker
Slow Cooker Roast Lamb Ingredients:
- 1.2 kg lamb shoulder
- 1 Tbsp extra virgin olive oil
- 1 white onion medium
- 1 Tsp thyme
- 1 Tsp bouquet garni
- 1 Tsp mixed herbs
- salt
- black pepper
- 150 ml red wine gravy optional
Instructions
- Place lamb joint into the slow cooker with your seasonings and generously season your lamb shoulder.
- Add extra virgin olive oil and brown on all sides.
- Quarter your onion with the skin still on and place in the slow cooker. Also add any stock if using stock.
- Slow cook for 4 hours on high or 7 hours on low.
- When it is done it will have shrunk a lot and slice and serve.
Notes
- Use leftover cooking liquid fat strained from the slow cooker for making gravy or stock to enhance flavor.
- Select the lamb shoulder size carefully, as it will shrink significantly during slow cooking.
- Browning the lamb before slow cooking adds depth of flavor and improves texture.
- Incorporate quartered onions with skin to impart sweetness and richness during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 121mg | 40% |
| Sodium | 134mg | 6% |
| Potassium | 658mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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