Slow Cooker Lemon Herb Lamb Shoulder
You haven’t lived until you’ve tried slow cooker lamb shoulder bathed in lemon + rosemary
Servings 6 generous portions
Equipment
- slow cooker
- skillet
- Tongs or carving forks
Ingredients
- 1 3.5 to 4 lb bone-in lamb shoulder, trimmed
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 6 garlic cloves smashed
- 1 lemon zested and juiced
- 1 tbsp Dijon mustard
- 1 cup chicken broth
- 1 small onion quartered
- Fresh rosemary sprigs
Instructions
Step 1: Sear the Lamb (Optional)
- If you want extra flavor, brown the lamb shoulder in a hot skillet with olive oil for about 3-4 minutes per side. It's not required, but it adds a nice crust. I skip it when I'm pressed for time—still delicious.
Step 2: Build Flavor in the Slow Cooker
- Place the onion, garlic, and a few sprigs of rosemary at the bottom of the slow cooker. Lay the lamb on top.
- In a small bowl, mix the lemon zest, lemon juice, Dijon mustard, oregano, thyme, salt, pepper, and chicken broth. Pour this mixture over the lamb.
Step 3: Slow Cook Until Tender
- Cover and cook on LOW for 8 hours or HIGH for 4 hours until the meat is fork-tender and practically falling off the bone.
Step 4: Serve with a Spoon (Almost)
- Remove the lamb carefully. It will be super tender. Spoon some of the lemony broth over the top and garnish with fresh herbs like rosemary or even some chopped for brightness.
