Easy Slow Cooker Lamb Shoulder with Rosemary
This incredibly tender lamb shoulder is slow-cooked to perfection with aromatic rosemary, garlic, and savory broth. It's a fuss-free, set-it-and-forget-it main course that delivers restaurant-quality flavor with minimal effort.
Ingredients
Ingredients
- 3 lb lamb shoulder bone-in or boneless, excess fat trimmed
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 1 tsp salt or to taste
- 1 tsp black pepper freshly ground
- 1 tsp dried thyme
- 1 cup beef broth low sodium
Notes
Storage: Store leftovers in an airtight container with some cooking liquid for up to 4 days. Make-Ahead: This lamb can be cooked 1-2 days in advance and reheated gently. Variations: Add 1 sliced onion and 2 chopped carrots to the slow cooker for a complete one-pot meal. Substitute dried oregano for thyme if preferred. Serving Suggestions: Serve over creamy mashed potatoes, polenta, or crusty bread to soak up the flavorful juices.