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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.
What cut of lamb is best for the slow cooker?
For slow cooking, choose cuts like lamb shoulder, lamb leg, or lamb shanks. These tougher cuts become meltingly tender over several hours in the slow cooker, especially when cooked with a rich, tangy balsamic vinegar sauce.
How long does lamb take to cook in a slow cooker?
Cook the lamb on low for 7–8 hours or high for 4–5 hours. This slow cook time ensures the lamb is juicy, falls apart easily, and absorbs all the flavour of the balsamic reduction.
Will the balsamic vinegar taste too strong?
Not at all. The vinegar mellows during cooking, blending with herbs and stock to create a rich, slightly sweet glaze that complements the lamb beautifully.
Can I sear the lamb before slow cooking?
Yes, browning the lamb first in a hot pan adds depth of flavour. While optional, it’s a great way to enhance this lamb dinner recipe.
Can I make this in advance?
Absolutely. This dish is perfect for meal prep. The flavours develop even more the next day. Simply store in the fridge for up to 3 days, or freeze for up to 3 months.
What should I serve with slow cooker lamb and balsamic vinegar?
This dish pairs well with mashed potatoes, creamy polenta, roasted root veg, or even buttered couscous. It’s a versatile slow cooker dinner that works well with most sides.
Can I use boneless lamb?
Yes, boneless cuts like rolled shoulder or lamb leg steaks work well and are easy to shred or slice after cooking.
Can I thicken the sauce?
If the sauce is too thin, remove the lid for the last 30 minutes of cooking or stir in a cornflour slurry (1 tbsp cornflour + 2 tbsp water) and cook on high until thickened.
Is this recipe freezer-friendly?
Yes – let it cool completely, portion into containers, and freeze. Reheat thoroughly before serving. It’s ideal for batch cooking and easy midweek lamb recipes.
Can I make this lamb recipe more Mediterranean?
You can! Add olives, sundried tomatoes, or rosemary for a Mediterranean twist. The balsamic base pairs well with lots of fresh herbs and veg.
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
