Chef Andrew's Slow Cooker Lamb Shoulder
January 30, 2024 • 0 comments
This recipe is a delightful balance of the sweet flavors of lamb shoulder against the more botanical notes of juniper berries and rosemary. We also love that you can easily adapt your recipe between the slow cooker and a regular dutch oven!
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (2-4 chops (2-5lb)) Lamb Bone-In Shoulder Chops
- (1) medium onion
- (4) garlic cloves
- (1 lb) carrots
- (1 lb) sweet potatoes
- (1.5 Tbs) juniper berries
- (5) sprigs of Rosemary
- olive oil, salt and black pepper
Directions
- Bring all ingredients to room temperature.
- Liberally season lamb shoulder chops with salt and pepper.
- Chop carrots, onion, and sweet potato to bite sized pieces. Dice garlic and remove rosemary from the stems.
- Heat a cast iron skillet to very hot and add a very little bit (no more than a tablespoon) of olive oil and sear lamb shoulders 4-5 minutes on each side.
- While lamb is cooking add onions, garlic, rosemary, and juniper to the slow cooker.
- Once seared add lamb to the slow cooker and top with carrots and sweet potatoes.
- Season again with salt and pepper and cover.
- Cook on low for 6-8 hours or until bones fall out and lamb is easily shredded.
NOTES
- If you want to braise instead of the slow cooker simply add 1 ½ cups liquid (bone broth, white wine, lite ale) and braise in oven at 250F for the same cook time.
- There is no need to add liquid, but if desired up to 1 half cup of wine or stock can be added. The natural juices from the lamb and vegetables are enough to keep it moist.
