Slow cooked lamb shoulder

Slow cooked lamb is a favourite in my house. I can put it in the slow cooker and forget about it for 8 hours. I often make it when I have guests coming. You can serve with salad and veggies, in bread rolls with salad or use it in Mousakka. It’s very versitile and extremely simple.

INGREDIENTS:
1kg or 1.5kg of lamb shoulder. I get boneless as it fits in my slow cooker, you can get one with a bone if you are using a large crockpot in an oven.

4 tbsp lemon juice
3 tbsp Olive Oil
3 cloves crushed garlic (or 3 teaspoons garlic from a jar)
1 tablespoon of smokey bbq sauce
2 tsp dried mint
2 tsp  dried oregano
1 tsp salt
1 tsp ground black pepper
1 brown onion
1 tin of crushed tomatoes

** You can use fresh herbs instead of dried. I normally do as we have them in our garden.

METHOD:
Combine lamb, lemon, olive oil, herbs, garlic, salt and pepper in bowl and allow to marinate for at least an hour (overnight if possible).

Set slow cooker to low.
Chop onions and place into slow cooker, put lamb on top of the onions and add tinned tomatoes. Cook on low for 8 hours (6 if on high). Your lamb should fall apart. **Slow cookers may vary, so can cooking times **

Drain excess liquid from slow cooker, pull lamb apart using two forks.  Put some bbq sauce on top (optional) and and pop in the oven for 20 to lightly crisp the top.

Serve with Greek salad, wraps, rosemary potatoes……the possibilities are endless.

image

Enjoy

Rachelle xx

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