Nigella Slow Cooked Lamb Shoulder is made with lamb shoulder, garlic, rosemary, lemon, and red wine. This Nigella Slow Cooked Lamb Shoulder recipe creates a tender and flavorful dish that takes about 6 hours and 30 minutes to prepare and can serve up to 4 people.
Try More Nigella Recipes:
Why You Will Love This Recipe
- Tender and Full of Flavor: The Nigella Slow Cooked Lamb Shoulder is so soft it almost melts in your mouth. Cooking it slowly makes the lamb very tender. The mix of garlic, rosemary, and red wine (or broth) makes it taste amazing.
- Easy to Make: This dish is simple to prepare. Just season the lamb and put it in the slow cooker. It doesn’t need much work from you.
- Good for Any Occasion: You can serve this slow-cooked lamb shoulder in many ways, making it perfect for a fancy dinner or a casual family meal. Try it with a sauce on top of mashed potatoes, or cut it up for wraps, sandwiches, or salads. It’s a flexible dish that everyone will love.
What Is Nigella Slow Cooked Lamb Shoulder Recipe?
Nigella Slow Cooked Lamb Shoulder is all about making a lamb super tender and delicious. You rub it with garlic, rosemary, and lemon, then let it cook slowly for 6 hours. It’s simple but turns out really special.
Nigella Slow Cooked Lamb Shoulder Ingredients
- 1 lamb shoulder
- Olive oil, enough to rub all over the lamb
- 4 garlic cloves, crushed
- 3 sprigs of rosemary
- Juice and zest from 1 lemon
- 1 cup red wine (or you can use beef or vegetable broth instead)
- 1 cup chicken stock
- 1 teaspoon dried thyme
- 2 carrots, peeled and cut into big pieces
- 1 onion, cut into slices
How To Make Nigella Slow Cooked Lamb Shoulder
- Prepare the Lamb: Rub the lamb shoulder all over with olive oil. Then, rub in the garlic, rosemary, lemon juice, and zest. This gives the meat lots of flavors.
- Cook the Lamb: Put the lamb in a slow cooker. Add the red wine (or broth), chicken stock, thyme, carrots, and onion around the lamb. Cook on low heat for about 6 hours or until the lamb is very tender.
- Season Well: Don’t forget to add salt and more spices if you like. This makes the lamb even tastier.
- Thicken the Sauce: If you want the sauce thicker, mix some cornstarch with a little cold water. Stir this into the sauce in the slow cooker. Do this in the last hour of cooking.
- Rest the Lamb: After cooking, take the lamb out and let it rest for 20 minutes before cutting. This makes the lamb more juicy and tender.
- Serve: Cut the lamb and serve it with the sauce and vegetables from the slow cooker.
Recipe Tips
- Check the Lamb with a Meat Thermometer: To make sure the lamb is cooked just right, use a meat thermometer. You don’t want it too raw or too dry. For medium-rare, the temperature should be 145°F (63°C).
- Season the Lamb Well: Don’t be shy to use lots of herbs, spices, and salt on the lamb. This makes it taste really good.
- Try Different Liquids for Cooking: If you don’t want to use red wine, you can use balsamic vinegar or apple cider vinegar instead. This changes the taste a little and can be just as delicious.
- Make the Sauce Thicker if You Like: If you want the sauce thicker, mix a little bit of cornstarch with some cold water. Stir this into the sauce in the slow cooker about an hour before the lamb is done.
- Let the Lamb Rest Before Serving: After the lamb is cooked, take it out of the slow cooker and let it rest for 20 minutes before you cut it. This makes the lamb more juicy and soft.
What To Serve With Slow Cooked Lamb Shoulder?
Slow Cooked Lamb Shoulder goes well with mint jelly, roasted potatoes, sautéed green beans, garlic-infused mushrooms, and creamy polenta. You can also serve it with a side of quinoa salad or steamed asparagus for a healthy dinner.
How To Store Slow-Cooked Lamb Shoulder?
- In the Fridge: Let the lamb cool down first. Then put it in a container that can be sealed tight. Put this container in the fridge right away. Make sure to eat the lamb within 3 to 4 days.
- In the Freezer: First, let the lamb cool down. Then put it into containers or bags that are safe for the freezer. Try to push out as much air as you can before sealing them. Write what it is and the date on the containers or bags. You can keep the lamb frozen like this for up to 3 months.
How To Reheat Slow-Cooked Lamb Shoulder?
To reheat leftover slow cooker lamb shoulder, it’s best to warm it up in the oven. Here’s how to do it:
- Preheat your oven to 275°F (135°C). Put the lamb shoulder in a dish that is safe for the oven.
- Add about 1/2 cup of vegetable broth over the lamb to keep it moist.
- Cover the dish and reheat it for 20–30 minutes.
FAQs
How Do I Know When The Lamb Shoulder Is Done Cooking?
To determine if your lamb shoulder is cooked to your liking, insert a meat thermometer into the thickest part. Aim for 145°F (63°C) for medium-rare or 160°F (71°C) for medium. This will guarantee that your lamb is both safe and deliciously tender.
How Can I Achieve A Crispy Exterior On The Slow-cooked Lamb Shoulder?
If you love a crispy skin on your lamb shoulder, you have two great options. First, you can sear the lamb in a hot pan before slow cooking to give it a nice crust. Alternatively, after the lamb is cooked, place it under the broiler for a few minutes. Watch it closely to get that perfect crispiness without burning.
Can I Add Herbs Like Mint Or Parsley To The Slow-cooked Lamb Shoulder?
Enhancing your lamb with herbs like mint or parsley is a fantastic idea. You can sprinkle these herbs over the lamb before cooking or add them into your cooking liquid. They provide a fresh flavor that pairs wonderfully with the richness of the lamb.
How Can I Slow-cook Lamb Shoulder Without Drying It Out?
The key to a moist and juicy lamb shoulder in the slow cooker is to ensure there is enough liquid. Adding stock or a flavorful sauce will not only prevent the lamb from drying out but also enrich its taste. Basting the lamb with its cooking juices occasionally will further ensure it stays succulent throughout the cooking process.
Try More Nigella Recipes:
Nigella Slow Cooked Lamb Shoulder Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 500 kcal
- Protein:35g
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Sodium: 300mg
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Slow Cooked Lamb Shoulder
Description
Nigella Slow Cooked Lamb Shoulder is made with lamb shoulder, garlic, rosemary, lemon, and red wine. This Nigella Slow Cooked Lamb Shoulder recipe creates a tender and flavorful dish that takes about 6 hours and 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Lamb: Rub the lamb shoulder all over with olive oil. Then, rub in the garlic, rosemary, lemon juice, and zest. This gives the meat lots of flavors.
- Cook the Lamb: Put the lamb in a slow cooker. Add the red wine (or broth), chicken stock, thyme, carrots, and onion around the lamb. Cook on low heat for about 6 hours or until the lamb is very tender.
- Season Well: Don’t forget to add salt and more spices if you like. This makes the lamb even tastier.
- Thicken the Sauce: If you want the sauce thicker, mix some cornstarch with a little cold water. Stir this into the sauce in the slow cooker. Do this in the last hour of cooking.
- Rest the Lamb: After cooking, take the lamb out and let it rest for 20 minutes before cutting. This makes the lamb more juicy and tender.
- Serve: Cut the lamb and serve it with the sauce and vegetables from the slow cooker.
Notes
- Using a meat thermometer, cook the lamb shoulder to the desired doneness, avoiding undercooking and overcooking.
- Don’t be reluctant to liberally season the slow-cooked lamb shoulder with herbs, spices, and salt to enhance its flavor.
- To add substance, replace red wine in the cooking liquid with balsamic vinegar or apple cider vinegar.
- To thicken a sauce, combine cornstarch with a small quantity of cold water and add the mixture to the cooking liquid during the final hour of cooking.
- Before serving, allow the lamb shoulder to rest for a few minutes so the juices can redistribute and the flesh can become even more tender.