Looking for a faff free approach to Sunday lunch? You’re in the right place, this slow cooker lamb shoulder recipe will even result in an awesome gravy that just requires a few finishing touches. There’s the bonus of some super crispy, mint & yoghurt roasties too. Sound good? Let’s do it!
Is there anything better for the soul than an epic Sunday lunch? The short answer is no. The slightly longer answer is yes a Sunday lunch that doesn’t tie me to the kitchen all day!! Today we will feed the soul, and free up some time to get on with your day!
Before we dive in, if you’re in the market for epic Sunday dinner side dishes then make sure you check out my recipes for Cauli + Broccoli Cheese, Honey Roast Carrots and Christmas Red Cabbage. You can eat the red cabbage all year round, it’ll just make the whole house smell like Christmas, but who doesn’t want that?
My favourite part of this slow cooked lamb shoulder is that the gravy makes itself. All you need to do is drain the cooking liquid into a saucepan, make a few minor tweaks and you have an OUTSTANDING gravy – two birds, one crockpot.
How To Cook Lamb In A Slow Cooker
I don’t know what to tell you, this is an easy process, but we’ve got 6 hours of slow cooking time to fill, so let’s get the instructions out the way, and then we can speak about the weather if you like?!
Start by scoring your shoulder of lamb on the skin side, or the top, then sprinkle liberally with salt. This will draw out a whole bunch of moisture and will make for a crispier lamb shoulder when we finish it in the oven later. Use a super sharp knife, and score in diagonals across the meat.
To make sure we’ve got the tastiest gravy to go with our slow-cooked shoulder of lamb, we need to add some vegetables to the bottom of our crockpot before setting it to low and getting on with our day. So with that in mind, roughly chop 1 onion, three large carrots and 6 cloves of garlic and chuck them into the slow cooker.
Pop a few sprigs each of fresh rosemary and thyme on top – say 3 sprigs of rosemary and 5 -6 sprigs of thyme, then pour in 400ml of lamb stock. You can use a lamb stock cube for this, we’re cooking lamb in it, after all, which will only enhance and embolden the flavour.
Next, add 3 tablespoons of mint sauce, stir it, and then pop the lamb shoulder in the crockpot. Set the temperature to slow, and the timer to 6 hours, and go about with whatever else you have planned today, I’ll wait for you here.
The Perfect Roast Potatoes For Lamb
Not all roast potatoes are created equal, and before you start, I think its OK to get inventive, even with the roast dinner staple. I know the pressure is on the potatoes, if a roastie falls flat, that’s it, roast dinner ruined. No pressure then, eh?
This recipe serves FOUR people comfortably, maybe with a little bit of leftover lamb if you have leftovers check out these 10 ways to use up leftover lamb from Eb over at Easy Peasy Foodie.
So for 4 people, we require four big Maris Pipers. In my opinion, Maris Piper potatoes are the best for roasting, fluffy on the inside and that crispy golden crunch on the outside. Anyway, grab your four massive potatoes, peel and quarter them and place in a saucepan. Cover the potatoes with cold water, and season that water well with salt, bring to the boil and boil for 10 minutes.
If you’re interested in which spuds are best for what, I found this interesting post from the guys over at Seasonal Spuds that tells you exactly that.
While your waiting for the potatoes, pre-heat the oven to 200c and place a baking tray with 5 tablespoons of oil inside.
After you’ve part boiled the potatoes, drain them well. Add them back to the saucepan, followed by 3 tablespoons of greek yoghurt, a tablespoon each of mint sauce and garlic puree and the juice of half a lemon. Season the potatoes well with salt and pepper, and then carefully add to the preheated tray in the oven. Roast the potatoes until they’re golden and crispy – about 45 minutes.
The Finishing Touches To Sunday Slow Cooked Lamb
Now the potatoes are sorted, let’s turn our attention back to the lamb – once 6 hours has elapsed we’re going to put some finishing touches to our meal.
This lamb is so soft, so succulent and so tasty. The very definition of melt in the mouth, so this next step is optional and my personal taste.
I always recommend finishing off the meat either on the BBQ or in the oven, to crisp up the skin and edges, for me, it just elevates the lamb, and adds a little bit of crunch. To do this, transfer the lamb to a baking tray, and roast alongside the potatoes for 20 minutes or until you have your desired level of crispiness.
The Best Lamb Gravy Ever
We’re on the home stretch. The lamb is crisping. The potatoes are doing the same – I assume you’re on top of the sides?!? You remembered the sides, right? Good.
So now let’s focus on making the best damn gravy to go with this cracking Sunday lunch. First up, carefully tip the liquid from your slow cooker to a saucepan through a sieve. Leave it to sit for 5 minutes, and then skim off any fat from the surface.
Add 20 grams of finely chopped capers, 25 grams of unsalted butter and the juice of the half a lemon we have spare from the potatoes, set over medium heat and bring to a gentle simmer.
Give the gravy a quick taste, and adjust the seasoning as necessary. Finally, stir together two tablespoons of cornflour and two tablespoons of water until thoroughly combined. Tip that slurry into the gravy and stir and mix until your gravy has thickened. That’s it. We’re ready to serve!
More Sunday Lunch Ideas
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Until next time!
Slow Cooker Lamb Shoulder
- 1 kg Lamb Shoulder
- 400 ml Lamb Stock
- 3 tablespoons Mint Sauce
- 1 Onion
- 3 carrots
- 6 cloves of garlic
- A few springs each of Rosemary + Thyme
- 2 large pinches salt
- 4 large Maris Piper Potatoes
- 3 heaped tablespoons Greek Yoghurt
- juice of half lemon
- 1 tablespoon Mint Sauce
- 1 tablespoon Garlic Puree
- Salt + Pepper
- 20 g capers finely chopped
- juice of half lemon
- 25 g 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. Adjust the seasoning to taste.
- 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