Slow cooked Spiced Lamb Shoulder recipe

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

06/03/2017
1 minutes to read


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

SERVES 6
PREPARATION TIME
10 minutes (+ overnight marinating)
COOKING TIME
8 hours on low 4 hours on high

Ingredients
1.5 cm knob ginger, peeled and finely grated
6 large garlic cloves crushed
1 tablespoon tomato purée
Juice of ½ 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, chopped into chunks
1½ cups (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
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 ½ cup (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

Sarah Wilson's Slow Cooker Cookbook is full of easy, nutritious slow-cooker recipes for busy people from hearty breakfasts, to soups, stews and curries, as well as sugar-free cakes and puddings.

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