Easy Slow Cooker Lamb Shoulder with Rosemary
This melt-in-your-mouth lamb shoulder requires minimal effort, simply slow-cooked with aromatic garlic and fresh rosemary. It delivers rich, restaurant-quality flavors perfect for a comforting family dinner.
Ingredients
Ingredients
- 3 lb lamb shoulder bone-in or boneless, excess fat trimmed
- 2 tbsp olive oil divided
- 4 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 1 tsp salt or to taste
- 1 tsp black pepper freshly ground
- 1 cup beef broth low sodium preferred
- 1 medium yellow onion roughly chopped
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-Ahead: You can sear the lamb and prep the rub the night before. Variations: Substitute dried rosemary (use 2 teaspoons) if fresh is unavailable. Serve over mashed potatoes, polenta, or crusty bread to soak up the juices.