"Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal."
Prep Time: 15 minutes
Cook Time: 7 - 8 Hours
3 cloves garlic thinly sliced
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon zest
1/2 teaspoon each salt and pepper
124 kg boneless lamb shoulder roast
3 tablespoons lemon juice
1 tablespoon liquid honey
6 shallots quartered
2 teaspoons cornstarch
Combine garlic, rosemary, lemon zest, salt and pepper; rub all over lamb. Place in slow cooker. Whisk lemon juice with honey; pour over lamb. Add shallots. Cover and cook on low until lamb is tender, 7 to 8 hours.
Remove lamb to cutting board; tent with foil and let stand for 10 minutes before slicing. Skim fat from cooking liquid.
Whisk cornstarch with 2 tsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with lamb.
|Recipe From: https://www.canadianliving.com/food/recipe/slow-cooker-lemon-honey-lamb-shoulder|
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