It’s been a couple of weeks since my last post and I’m still trying to get back into the blogging swing of things. In the final stages of my thesis getting it done was pretty all-consuming, and most extra-curricular activities went out the window. Now I’m trying to remember how I occupied my free time before, and I have a distant memory of blogging being a big part of that, so I’m going to try my best to write as least one post a week and start interacting with the blogging community again.
My post for this week is a lovely lamb dish. Over the next few weeks I’ll be blogging about pork and as I’ve just bought a pizza stone I’m going to be giving homemade pizzas a go again. If you can’t wait for that check out my previous pizza posts Deep Pan Pizza and Pizza with Quick Tomato Sauce.
This 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, and in the summer it is more economical and cooler than having the oven on for hours and hours. It also allows you to cook the sides in one pot at the same time as the lamb, so less washing up!
If you fancy a more traditional recipe for lamb shoulder done in the slow cooker check out my Slow Cooker Roasted Shoulder of Lamb with Garlic, Rosemary and Lamb Gravy.
This recipe serves 2-3.
Lamb shoulder – 2lb/0.9kg
Garlic – 4-5 cloves (sliced)
Seasoning – salt & pepper
Olive oil – 1-2 tablespoons
Potatoes – 3-4 medium (halved)
Carrots – 4 (thickly sliced)
Lamb stock – ½ pint/300ml
Red onions – 2 (halved & sliced)
Plain flour – 2 tablespoons
Red wine vinegar – 2-3 tablespoons
Redcurrant jelly – 4 heaped tablespoons
Equipment: Chopping board, knife, slow cooker, frying pan, tongs, wooden spoon
1. Remove any excess fat from the lamb shoulder and make incisions in the flesh, putting a slice of garlic in each incision, 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 remaining garlic.
6. When the onions are golden brown add the flour and mix in before adding the vinegar and redcurrant jelly. 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.