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This slow-cooked shoulder of lamb is a comforting dish that feeds six. The lamb, generously coated in olive oil and sea salt, is placed atop a bed of finely sliced white onions. Sprigs of rosemary and whole garlic cloves infuse the meat with aromatic flavors, while the juice of a lemon adds a subtle tang. Peeled and halved potatoes absorb the rich juices as they cook, becoming tender and flavorful. The slow cooker does all...
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Add finely sliced white onions to your slow cooker.
Coat the lamb shoulder generously in olive oil and sea salt.
Place the lamb on top of the onions.
Add sprigs of rosemary.
Add whole peeled garlic cloves.
Add lemon juice.
Add peeled and halved potatoes on top of the lamb.
Drizzle with olive oil and cover with the lid.
Cook on low for 8-9 hours or on high for 5-6 hours until the lamb is tender and falls off the bone.
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For a more intense flavor, marinate the lamb in olive oil, salt, and lemon juice overnight.
Can I use a boneless lamb shoulder?
Yes, but the cooking time may be slightly reduced.
What can I use instead of rosemary?
Thyme or oregano can be used as substitutes.
Can I add other vegetables?
Yes, carrots and parsnips work well with this recipe.
How do I know when the lamb is done?
The lamb should be tender and easily pull apart with a fork.
Can I make this in the oven?
Yes, cook at 160°C (320°F) for 3-4 hours, covered.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
