Sarah Wilson's Slow Cooker Spiced Lamb Shoulder recipe

A delicious slow cooked lamb recipe from Sarah Wilson's Slow Cooker Cookbook, perfect for a Sunday lunch.

A delicious slow cooked lamb recipe from Sarah Wilson's Slow Cooker Cookbook, perfect for a Sunday lunch.

IngredientsMethod
  • Total time

  • Prep time

  • Amount

  • Ingredients
    • 1.5 cm knob ginger peeled and finely grated
    • 6 large garlic cloves crushed
    • 1 tablespoon tomato purée
    • Juice of 1/2 lime
    • 2 teaspoons ground cumin
    • 2 teaspoons smoked paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon dried turmeric
    • 1 teaspoon sumac
    • 1 teaspoon chilli flakes
    • 1 teaspoon sea salt
    • 2kg lamb shoulder - bone in
    • 4 tablespoons olive oil
    • 2 carrots - peeled and roughly chopped
    • 2 parsnips - peeled and roughly chopped
    • 1 red onion - peeled and cut into wedges
    • 1 sweet potato - peeled and chopped into chunks
    • 375 ml water or vegetable stock
    • 1 tablespoon arrowroot (if gluten-free or paleo) or cornflour - mixed to a paste in cold water
    • Handful of coriander leaves - chopped to serve

Serves 6

Preparation time: 10 minutes (+ overnight marinating)

Cooking time: 8 hours on low, 4 hours on high

Method

The night before:

  •  Combine the ginger, garlic, tomato purée, lime juice, spices and salt in a bowl.
  • Score the lamb (2 cm deep) several times. Place the lamb in the slow-cooker insert. 
  • Drizzle with oil, and then rub on the spice mixture to coat, making sure to get into the grooves.
  • Cover and place the slow-cooker insert in the fridge overnight to marinate.

    In the morning:
  • Tuck the veggies around the edges of the lamb and underneath if you need to.
  • Pour water or stock into the slow-cooker insert.
  • Cover and cook for 8 hours on low or 4 hours on high until the meat is tender and falling off the bone, taking care not to allow the slow cooker to run dry.
  • Add 125 ml more water or stock to the slow cooker throughout cooking if the water has evaporated completely (remember to increase cooking time for 20-30 minutes each time if you do this).

    In the evening:
  • When cool enough to handle, transfer the lamb and veggies to a plate.
  • Combine the cornflour mixture and stir into the sauce. 
  • Leave lid off and cook on high for 20 minutes or until the sauce thickens.
  • Serve the veggies, lamb and gravy sprinkled with coriander.
  • Suggested Sides: Steamed greens

I Quit Sugar Slow Cooker Cookbook

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