Slow-cooker Lamb Shoulder Recipe | Simple Home Edit

Name: Slow-cooker Lamb Shoulder Recipe | Simple Home Edit
Ingredients: 2 brown onions, cut into thick wedges; 4 garlic cloves, roughly chopped; 1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved; 2 cups (500 ml) beef stock; Juice of 1 lemon; 1.8–2.2 kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times); 2 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 1 tbsp dried oregano; ¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling; 40 g (1½ oz) unsalted butter; 2 tbsp plain (all-purpose) flour; 1 cup (250 ml) of the reserved juices from the slow-cooker; 1 cup (250 ml) beef stock; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; Steamed greens (broccolini/tenderstem broccoli and peas pictured); Fresh oregano leaves (optional)

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This Slow-cooker Lamb Shoulder Recipe is garlicky and lemony. The lamb cooks down to melt-in-the-mouth heaven in the slow-cooker, then crisped up in the oven.

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Ingredients

2 brown onions, cut into thick wedges
4 garlic cloves, roughly chopped
1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved
2 cups (500 ml) beef stock
Juice of 1 lemon
1.8–2.2 kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times)
2 tsp sea salt flakes
½ tsp freshly cracked black pepper
1 tbsp dried oregano
¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling
40 g (1½ oz) unsalted butter
2 tbsp plain (all-purpose) flour
1 cup (250 ml) of the reserved juices from the slow-cooker
1 cup (250 ml) beef stock
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
Steamed greens (broccolini/tenderstem broccoli and peas pictured)
Fresh oregano leaves (optional)