I’ve properly fallen in love with my slow cooker for summer dishes this year. Even in lockdown, life is hectic. I’ve started a food blog and walked for miles during the madness that is 2020. To free up more hours over the weekend, I’ve turned to my crockpot on more than one occasion, including the showstopping slow cooker pork tacos and today’s slow cooker lamb shoulder.
A few days back I put up my first take on a summer Sunday lunch, my Harissa Roast Chicken, and I think I’ve veered maybe, slightly more towards spring with this one.
The joy of slow cooking meat, particularly for a Sunday lunch is that the gravy makes itself. Just drain it into a saucepan, but a few minor tweaks and voila – two birds, one crockpot.
Crockpot Lamb Shoulder for four
This lamb is so soft, so succulent and so tasty. The very definition of melt in the mouth. I recommend finishing off the meat either on the BBQ or in the oven, to crisp up the skin and edges. It really brings that extra texture to the final meal.
Of course, you need to get the base of that slow cooker gravy super flavourful from the get-go by adding, onions, carrots, garlic, rosemary, thyme, garlic and some mint sauce. To finish off the gravy, add capers, lemon and some butter (all of which work wonderfully with lamb) and thicken with some cornflour.
Reinventing the roast potato??
Of course, there are roast potatoes too, but with a little twist. I know, roast potatoes are perfect as they are! But I wanted to stick a summery twist on them. If you just wish to have “normal” roast potatoes (and if why wouldn’t you??), you can skip the potato fun!
After the part boil of the potatoes, toss them in greek yoghurt, lemon juice and lemon juice. I promise you it’s not a ditching of the traditional roast potato. We’re just adding a little twist.
And that’s that really, one super easy, incredibly tasty Sunday lunch for four.
Making and writing this recipe has made me super excited for autumn. Comfort food for the colder, darker nights is my speciality, and I cannot wait to dive deeper into the archives for pot roasts, slow cooker meals and a whole load of gravy and mash potato. I’ve even started pinning ideas for Christmas 2020, that doesn’t seem right, not in July, but it’s 2020, and as we know, anything goes.
Super soft, tender and succulent lamb served with its own slow-cooked gravy. What’s not to love! I’ve thrown in my Greek Yoghurt roast potatoes for good measure. Sunday Funday.
- 1 kg Lamb Shoulder
- 400ml Lamb Stock
- 3 tablespoons Mint Sauce
- 1 Onion
- 3 carrots
- 6 cloves of garlic
- A few springs each of Rosemary + Thyme
- Two large pinches of salt
- 4 large Maris Piper Potatoes
- 3 heaped tablespoons of Greek Yoghurt
- Juice of half a lemon
- 1 tablespoon Mint Sauce
- 1 tablespoon Garlic Puree
- Salt + Pepper
- 20g capers (finely chopped)
- Juice of half a lemon
- 25g unsalted butter
- 2 tablespoons cornflour
- For the Lamb: Start by scoring the lamb skin in diagonals with a super sharp knife, sprinkle liberally with sea salt.
- Roughly chop onion and carrots, crush garlic cloves and add to the slow cooker, add a few sprigs each of rosemary and thyme.
- Rest the lamb shoulder on top of the vegetables, add 400ml lamb stock and set the slow cooker on low for 6 hours.
- Roast Potatoes: Pre-heat oven to 200 celsius. Peel and quarter four large Maris Piper potatoes, add to a saucepan and cover with cold water. Add a couple of large pinches of salt and bring to a boil. Boil for 10 minutes.
- While the potatoes are coming to the boil, about 5 – 6 tablespoons of vegetable or sunflower oil to an ovenproof dish, and pre-heat in the oven.
- Drain the potatoes well, and then toss in Greek yoghurt, lemon juice, mint sauce, garlic puree and a large pinch each of salt + pepper. Carefully add to the pre-heated dish from the oven, and roast for 45 minutes until crisp + golden.
- Remove the lamb from the slow cooker and place in an ovenproof dish, roast in the oven for 20 minutes until the skin is crispy.
- For the Gravy: Drain the slow-cooker liquid through a fine sieve into a saucepan, skim any fat off the top and add butter, capers and lemon juice. Bring to a simmer.
- Dissolve 2 tablespoons of cornflour in 2 tablespoons of water and add the gravy. Stir until thickened.
- Serve your slow cooker lamb shoulder with delicious fresh vegetables
Finishing on the BBQ: If you want to finish your lamb on the BBQ I would 100% recommend that, just place on the BBQ, skin side down, for 10 minutes.
You could also skip the oven/ BBQing of the lamb entirely and just serve straight from the slow cooker.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Sunday Lunch