Photo Credit: Quentin Bacon
Lamb is a fairly tender meat, so it doesn’t need to cook for hours and hours, but because you can assemble it all in the slow cooker, it’s a more flexible way to cook this savory dish than on the stovetop or in the oven. The herbaceous oil adds a splash of freshness.
Slow Cooker Lamb Shoulder
- 1 teaspoon fennel seeds
- 1/2 teaspoon smoked paprika
- 2 tablespoons light brown sugar
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1/2 cup dry red wine
- 3 garlic cloves peeled and smashed
- 2 sprigs rosemary
- 2 tablespoons extra-virgin olive oil
- 3 pounds lamb shoulder chops
- 1 onion peeled and cut into rounds
- 1/2 pound fingerling potatoes
- For the herb oil
- 1/2 cup chopped parsley
- 1/2 teaspoon chopped rosemary
- 1/2 cup extra virgin olive oil
- 1/3 teaspoon salt
- 1 teaspoon lemon zest from 1 lemon
- Toast the fennel seeds in a dry skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to your slow cooker and add the paprika, brown sugar, tomato paste, 1 teaspoon of the salt, and red wine. Whisk to combine, then add the garlic and rosemary.
- Heat a large skillet over high heat. Add the oil and heat another 30 seconds. Season the lamb with the remaining teaspoon salt and add to the hot pan. Cook on the first side for 3 minutes or until seared a deep, golden brown. Flip the lamb and cook on the second side for an additional 3 minutes, then transfer the browned meat to the slow cooker, turning each piece of meat to coat with the with the sauce as you layer it in. Top the meat with the onions.
- Cover the cooker and cook on high for 2½ hours. Remove the meat from the slow cooker, add the potatoes, then return the meat to the pot. Cover and cook 1 hour longer, or until the lamb is very tender and the potatoes are cooked through.
- To serve, mix the parsley, rosemary, olive oil, salt, and lemon zest together in a small bowl. Mound the meat and potatoes on a platter with the herb oil on the side.