6 Comments

Slow Cooker Minted Lamb Shoulder & Vegetables

Two lamb shoulder posts in one week, you’ve probably guessed it was on offer! After the mid-week Roast Lamb Shoulder with Anchovies, Garlic & Rosemary I decided to get my slow cooker out again. It’s a great way to slow cook lamb shoulder, especially if you have a fairly lean one. My Slow Cooker Roasted Shoulder of Lamb, apart from being one of my most popular posts, is delicious, but I fancied something a bit different. Nothing goes better with lamb than mint, so I decided to use some mint jelly to make a lovely minty gravy to cook the lamb in. I had some anchovies left so you stuffed the lamb with a few of them and some garlic again before I browned it.

As with most of my slow cooker meals this is a complete one-pot meal, with potatoes and carrots placed under the meat.

This meal will serve 4, or 2 with leftovers.

Ingredients:

Lamb shoulder – 3lb/1.2kg

Garlic – 4-5 cloves (sliced)

Anchovies – 3-4 (halved)

Seasoning – salt & pepper

Olive oil – 1-2 tablespoons

Potatoes – 4-6 medium (halved)

Carrots – 4-5 (thickly sliced)

Lamb stock – ½ pint/300ml

Red onions – 2 (halved & sliced)

Plain flour – 2 tablespoons

Red wine – a glass

Mint jelly – 5 heaped tablespoons

Equipment: Chopping board, knife, slow cooker, frying pan, tongs, wooden spoon

Method:

1. Remove any excess fat from the lamb shoulder and make incisions in the flesh, putting in slices of garlic and half an anchovy fillet, and season.

2. On a hot hob heat the frying pan with 1 tablespoon of olive oil, and brown the lamb on all sides.

3. Put the potatoes, carrots and lamb stock into the crock-pot and set the slow cooker on high.

4. When the lamb is browned put it in the crock-pot on top of the vegetables.

5. Turn the frying pan down to a medium heat, add more olive oil if needed and fry the onions and garlic.

6. When the onions are golden brown add the flour and mix in before adding the wine, and mint jelly and simmer for a few minutes. 

7. Pour over lamb and cook on high and cook for another 5-7 hours.

8. Remove lamb from the crock-pot and rest for a couple of minutes before carving. The meat should fall off the bone.

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6 comments on “Slow Cooker Minted Lamb Shoulder & Vegetables

  1. […] For a minty twist on this recipe see my Slow Cooker Minted Lamb Shoulder & Vegetables post. […]

  2. Why are animal shoulders in slow cookers ALWAYS so good? One of life’s great truths!

  3. I made this last night for dinner being Australia Day and all… It was fantastic, the in-laws were very impressed and I will def make it again. Very easy and very yummy. Thank you.

  4. […] recipe is a slight variation on a previous post that is pretty popular, Slow Cooker Minted Lamb. Using a slow cooker is a great way to cook lamb shoulder, which tastes amazing when slow cooked, […]

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