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Slow Cooker Lemon-Honey Lamb Shoulder

"Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal."


Servings: 8

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.

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