This lamb should ends up succulent and delicate, falling apart easily.
Prep: 10 mins
Cooking: 330 mins
Total: 340 mins
- Shoulder of Lamb (mine was 2Kg)
- roughly juice of 1 lemon (or 1/4 JIF lemon thing)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 minced garlic cloves, or a bunch of paste
- splash of vinegar
- 1 tablespoon dried basil (dried Rosemary is better if you've got it)
- 1 teaspon dried thyme
- 1 teaspoon sea salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon freshly ground black pepper
- Sit the meat out on the side so it can come up to room temp
- Put 1/4 pint red wine in the bottom of the slow cooker
- Put all the other ingredients in a bowl and mix them up until you get a paste, if it seems too watery mix in some more mustard
- Cut the lamb out of it's wrapping and score the top with a knife. Then spoon some paste on and rub it over the top and sides. Try and get it on quite thick as it'll wick into the meat a bit when it cooks
- Lift the lamb into the slowpot and put the lid on.
- Because I was prepping the night before, I then stuck it in the fridge overnight - also means the lamb marinades in the wine a bit, which spreads the flavour. Doesn't make too much difference though as most of it happens during cooking.
- If you do put it in the fridge, take it out a couple of hours before starting cooking and let it sit on the side to come up to room temperature
- Stick the slowpot on low and leave for around 5 1/2 hours (ours was in there for 6 in the end).
- Then serve with roast or stirfried veggies. I went with the stirfried babycorn, green beans and mangetout for speed, those were just marinaded in a bit of hemp oil mixed with ginger and a small sprinkle of chilli overnight