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.
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
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.