SLOW COOKED LAMB SHOULDER WITH BALSAMIC, GARLIC, & ROSEMARY
There are few things more cozy & comforting than Slow Cooked Lamb Shoulder with Balsamic, Rosemary, & Garlic! This is a longtime PWWB favorite, loved equally for its flavor & its ease. Naturally hearty & rich lamb shoulder makes for the perfect pair against the punchy brightness of aged balsamic & full-flavored aromatic quality of garlic & fresh rosemary, while the littlest bit of pure maple syrup adds natural sweetness to help counterbalance any gaminess in the lamb. If the flavor of lamb is new-to-you, this recipe is a great starting point for cooking with lamb at home. Simply layer everything together in your slow cooker or Crockpot & let it slowly cook for a few hours until the lamb shoulder is succulent, full-flavored, & fall-apart tender. From there, it's ready to serve piled atop cozy carbs with roasted veggies or stuffed into a bun for the ultimate pulled lamb sandwich. (While I love using a slow cooker/Crockpot for ease, you can also prep this recipe on the stovetop or in the oven with a Dutch oven or make it in your Instant Pot - check the Recipe Notes, below, for full instructions.) This recipe yields a lot of shredded lamb shoulder, so be sure to refer to the Recipe Notes, below, for Storage & Freezing instructions!
Provided by Jess Larson
Categories Main Dishes
Time 8h30m
Number Of Ingredients 9
Steps:
- Place the lamb shoulder in a slow cooker. If your roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slowly cooks. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, & bay leaf, seasoning with 1 ½ teaspoons kosher salt & ½ teaspoon ground black pepper. Pour the aged balsamic vinegar, beef stock, & pure maple syrup over top.
- Transfer the lamb to a cutting board or plate. Use 2 forks or a pair of tongs to shred the lamb into bite-sized pieces (as chunky or fine as you'd like). Set aside. Drain off excess fat from the juices in the slow cooker, as desired - I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes, allowing the lamb to absorb some of the excess liquid.
Nutrition Facts : Calories 304 calories, Sugar 9.9 g, Sodium 239.3 mg, Fat 11.6 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 0.5 g, Protein 34.1 g, Cholesterol 112.5 mg
ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH
Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
- Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
- Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.
Nutrition Facts : Calories 450 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER LAMB CHOPS
Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.
Provided by walliser
Categories Meat and Poultry Recipes Lamb Chops
Time 4h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine red wine and onion in a slow cooker.
- Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
- Dip lamb chops in the mustard mixture and massage until fully coated.
- Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
- Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g
LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)
This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!
Provided by French Tart
Categories Lamb/Sheep
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
- Put 2 tablespoons water into the crock-pot and place the lamb inside.
- Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
- Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
- Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
- About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
- Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
- Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
SLOW-COOKER BALSAMIC ROOT VEGETABLES
Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
- In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
- Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.
Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
LAMB WITH BALSAMIC-GLAZED VEGETABLES (CROCK POT)
This recipe is from the side of the box my crock pot came in- I haven't tried it yet, but it sounds pretty good.
Provided by jenna sais quoi
Categories One Dish Meal
Time 11h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine seasonings in a small bowl. Rub seasonings all over lamb roast.
- Place onion in the bottom of the crock pot- place lamb roast on top of onion, then add remaining vegetables. Drizzle balsamic vinegar over the vegetables.
- Cover and cook on High for 1 hour, then turn to Low for 10-12 hours.
Nutrition Facts : Calories 69.7, Fat 0.4, SaturatedFat 0.1, Sodium 399.4, Carbohydrate 15.6, Fiber 3, Sugar 2.6, Protein 2.4
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- You will need one large frying pan and your slow cooker to make this. You'll start with your frying pan.
- Prep your ingredients. Peel and slice the onion into thin slices, and peel and finely slice the garlic. Set aside.
- In a small bowl or mug, mix the 3 tablespoons of gluten free flour with a pinch of salt and pepper. Then, coat the lamb shanks in the flour, shaking off any excess. (You can do this by shaking together in a zip lock bag, or simply placing the lamb shanks on a plate/tray and dusting over the flour, turning the lamb a few times).
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