Slow Cooker Lamb with Rosemary and Garlic

Ingredients

• about 910 g Lamb shoulder
• 2 tablespoons Olive oil
• 6 cloves Garlic
• 2 tablespoons Fresh rosemary
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Chicken broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Trim any large pieces of excess fat from the about 910 g of lamb shoulder. If you prefer, cut the lamb shoulder into large chunks.
2. 2Place a large skillet over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the lamb shoulder pieces to the skillet. Sear the lamb on all sides until it is deeply browned, about 2-3 minutes per side.
3. 3Transfer the seared lamb to your slow cooker.
4. 4Mince the 6 cloves of garlic and finely chop the 2 tablespoons of fresh rosemary. Sprinkle the minced garlic and chopped rosemary evenly over the lamb in the slow cooker. Add the 1 teaspoon of lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the slow cooker.
5. 5Pour the 1 cup of chicken broth into the slow cooker over the lamb and seasonings.
6. 6Place the lid on the slow cooker. Cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours. The lamb is ready when it is very tender and can be easily shredded with two forks.
7. 7Once the lamb is cooked and tender, use two forks to shred the meat directly in the slow cooker. Serve the shredded lamb as is, or with a side salad.

Related Guides