Slow-Cooked Lamb Recipe

Slow-cooked lamb is one of the most delicious ways to enjoy this wonderful meat. The tender,
juicy meat pairs wonderfully with a hearty grain like farro or quinoa and bright vegetables like
carrots and spinach. This dish is perfect for entertaining since it can be made in advance and kept warm until serving. It‘s also very easy to make—in fact, it requires no cooking!

Ingredients

● Lamb shoulder (around 1kg or any quantity of your choice) - make sure to ask your
butcher for the best quality you can find, as this will make all the difference in terms of
taste. If you’re buying pre-packaged lamb shoulder, it‘s worth checking where it came
from because some butchers sell cheaper cuts that aren’t as nice!
● Onion (1 large) - chopped into small pieces and fried until golden brown, then added to a
slow cooker along with oil, puy lentils and harissa paste.
● 400g tinned tomatoes (chopped into small pieces) - add these along with stock when
cooking begins so they become soft during cooking instead of just being mixed in at the
end like they would be if they were added raw.
● Use of oil. The oil comes in different types, such as canola oil, olive oil, or even peanut
butter!
● Butter has been used in cooking since ancient times; it gives foods a creamy texture
without adding extra calories or fat compared with other fats such as margarine or
mayonnaise dressing mix made from soybeans.

Lamb shoulder

Lamb‘s shoulder is a cut of lamb that is fatty and well-marbled. It can be used for slow cooking, roasting or braising.

Lamb’s shoulder has the same amount of fat as meat (around 30%), which means it has great flavour but also needs extra attention when cooking it!

Puy lentils

Puy lentils are French lentils grown and cultivated in the Puy-de-Dôme region of France. They
have tiny green flecks on their skin and are wrinkled like a runover snail shell. They‘re also very small—about half the size of your average pea!

Puy lentils come dried or canned (the latter is my favourite). Most people prefer to use dried
because it takes less time to prepare than canned, but if you're short on time or just want
convenience, go with canned instead.

 

Harissa paste

Harissa paste is a spicy North African paste made from ground red peppers, cumin and coriander
seeds. It can be used in several dishes, including tagines and stews, but it's best known for its use as a condiment with lamb.

Slow cook for at least 6 hours

Slow cooked lamb recipes are a great example of slow cooking. It takes at least 6 hours to cook,
so ensure you have enough time before you start cooking your lamb. You can use a slow cooker
or a lidded frying pan with the lid on top if you don't have access to an actual crock pot or Dutch oven.

Method

Brown the lamb on all sides in a hot pan with oil or butter until it's nicely browned and
caramelised.

Transfer the meat to a good slow cooker (or add it directly to your slow cooker). Add the onion, lentils, and harissa paste to the same pan where you browned your lamb and cook for 5 minutes over medium heat until fragrant, often stirring so nothing burns on top of everything else!

Conclusion

You can serve your lamb with a salad, rice or couscous. If you want to go further and make it
even more special, why not serve some potatoes? So cook your slow lamb and enjoy!