Easy Slow Cooker Lamb Shoulder with Rosemary
This incredibly tender slow-cooked lamb shoulder is infused with aromatic rosemary and garlic, creating a rich, flavorful centerpiece perfect for a comforting family dinner. The slow cooker does all the work, yielding fall-apart meat with minimal effort.
Ingredients
Ingredients
- 3 lb lamb shoulder bone-in or boneless, trimmed of excess fat
- 2 tbsp olive oil
- 4 clove garlic minced
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 cup chicken or beef broth low sodium preferred
- 1 large yellow onion roughly chopped
Notes
Storage: Store cooled lamb and its juices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan with a splash of broth to keep it moist. Make-Ahead: This dish is ideal for making ahead. Cook as directed, cool completely, and refrigerate for up to 2 days. Reheat in the slow cooker on LOW for 1-2 hours until hot. Variations: Add 2 carrots and 2 celery stalks (chopped) to the slow cooker with the onions for a more complete one-pot meal. For a Mediterranean twist, add a 1/4 cup of pitted Kalamata olives and a pinch of dried oregano. Serving Suggestions: Serve over polenta, with a side of garlicky green beans, or in sandwiches with a tangy yogurt sauce.