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Slow Cooker Lamb with Balsamic Vinegar
I’d never eaten lamb with balsamic vinegar until I made this recipe, and now I’m never going back. The sweetness from the balsamic glaze works so well with the rich fattiness of the lamb.
CALORIES
651
COOKING TIME
4 hours
DIFFICULTY
simple
A sneak peek from my brand new book Six Ingredient Slow Cooker, which you can buy here.
I had never tried lamb with balsamic until I made this dish, and now I can’t imagine going back. The sweetness of the balsamic glaze pairs perfectly with the rich, fatty flavour of the lamb, creating a mouth-watering combination. With just six simple ingredients, you can create a meal that tastes like it came from a restaurant, all while using your slow cooker/crockpot. Enjoy!
Method
Step 1
Season and sear the lamb shoulder all over in a large frying pan over a high heat with a little oil.
Step 2
Add the red onion wedges to the bottom of the slowcooker and place the seared lamb on top.
Step 3
Cut deep holes all over the lamb and fill them with the sliced garlic, then scatter around the sprigs of rosemary.
Step 4
Add the stock and then drizzle over 50ml of the balsamic vinegar. Cook on high for 4 hours or low for 8 hours until the lamb is completely tender. When the lamb is cooked, remove it carefully from the slow cooker and allow to rest.
Step 5
Heat the remaining balsamic vinegar in a small saucepan until reduced and treacle-like in texture. Add all the cooking juices from the slow cooker into another saucepan and heat until reduced to a gravy.
Step 6
To serve, either leave the shoulder whole and drizzle over the reduction or remove the bone and shred the lamb using two forks. Drizzle over the balsamic reduction and serve with the gravy.
Ingredients
1.5kg lamb shoulder, bone in
1 red onion, cut into wedges
4 garlic cloves, sliced
2 large sprigs of fresh rosemary, cut into smaller sprigs
500ml lamb or chicken stock
100ml balsamic vinegar
