I love my crock pot. It is easy to use, energy efficient and makes cheap cuts of meat fall of the bone and melt in your mouth. Here is a beautiful crock pot lamb dish which is perfect for an autumn dinner. That it is easy to make and basically cooks it self is just a bonus!
This recipe is, as mentioned, perfect for the crock pot/slow cooker. However, if you do not own one, the oven works perfectly fine – read instructions for this further down. The main reason I prefer using the crock pot is that, compared to running the oven for hours, it is super energy efficient and it gives perfect results every time!
Here is what you need for the lamb:
- A tablespoon of salted butter
- 2-3 yellow onions onion cut in quarters
- 5-7 peeled and whole garlic cloves
- 2 stalks chopped celery
- 2 springs of fresh rosemary
- Salt and pepper
- 2 kg lamb shoulder
- 500 ml water
- Fry the onions, garlic and celery on the stove in the butter together with a spring of rosemary, salt and peppar.
- Brown the lamb and put it in the slow cooker together with your sautéed onions and celery before adding the water.
- Cover and cook on low heat over night or for 6-8 hours until the meat is super tender. If you cook it in the oven, place in a ovenproof deep dish and make sure to cover with a lid (or foil). Cook in the bottom of the over on low heat (100-125 degrees celsius) for 6-8 or until the meat is falling of the bone.
- When it is all cooked, gently lift the lamb out – if it is cooked enough it will literally fall apart whilst doing this! if the meat is NOT doing this, put it back and let it cook until it does. The cooking time can vary depending on the size and cut of meat. Do not throw out the stock that has been created in the crock pot as we are going to use this for the port reduction.
Here is what you need for the port reduction:
- 1 carrot
- 2 small shallot onions
- 1/2 parsnip
- 1 bay leaf
- 1 spring of fresh rosemary
- 2 dl port wine
- 4 dl of the lamb stock from the crock pot
- Chop your onion and vegetable roughly and sauté it together with the bay leaves and rosemary in some butter for a couple of minutes while stirring.
- Add the port wine and the lamb stock.
- Let simmer without a lid until reduced to about half the amount of liquid.
- Salt if needed and strain it thru a fine sieve to get the vegetables and spices out.
That’s it, Done! I served this beautiful lamb with roasted carrots, potatoes and parsnips accompanied by some sautéed greens and it was delicious!