Welcome back from all your thanksgiving travels, cooking, eating, and perhaps shopping! I hope you had a fun time with friends and family to celebrate the season. For those of you who are ready for some less labor-intensive meals that don’t involve turkey over the next couple of weeks as you save up energy and turkey room for Christmas Day, I wanted to share a simple (yet deceptively fancy looking) lamb meal I pulled together for a dinner party on an extra busy day, a Slow Cooker Lamb Shoulder.
Now, I must be honest, this is not my all-time favorite lamb, that would be the Rosemary Roasted Leg of Lamb I shared with you some months ago, however that version takes ALL DAY in the oven, so it’s not nearly as weeknight friendly as this version. So, all that to say, this recipe requires minimal effort the morning of, is a nice change of pace from the usual meats to add some special flair into a weeknight dinner, and if you want an extra kick of flavor be sure to do the extra step of searing the veggies and meat, as well as whipping up the parsley pesto. I served my lamb on top of a cheesy risotto, but any rice or mashed potatoes will do the trick.
So go enjoy your day while the crockpot does the heavy lifting, and enjoy a tasty lamb dinner tomorrow night!
1 large clove of garlic (or a couple small cloves)
1/4 cup olive oil (or more to taste)
1 teaspoon salt
1 teaspoon pepper
In the carrots, parsnips, shallots and garlic cloves into the pot of a large slow cooker.
Cover with 1 tablespoon of oil and some salt and pepper. Stir to coat everything evenly.
Place the lamb shoulder (fatty side facing up) on top of the vegetables, and pour the remaining olive oil on the lamb as well as more salt and pepper, then using your hands to coat evenly.
Optional step I skipped due to time: to get more flavor, a great option would be to heat a heavy bottomed skillet with some oil and quickly sear all the meat and veggies to get a tasty brown coat over everything before returning to the slow cooker pot to cook through.
Pour in the water into the slow cooker, and finish by sprinkling over the fresh thyme leaves.
Place the lid on the slow cooker and cook on low for 6-8 hours (I went for the full 8 hours), until cooked through.
Remove the meat first to carve separately then place the veggies on a serving plate and top with the lamb.
If using the pesto, place all the ingredients into a blender or small food processor and blend until smooth.
I served my lamb over risotto, and it was a big hit!
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