Slow Cooker Pot Roast Lamb with Rosemary

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    180

Tender, slow-cooked lamb makes an ideal Sunday dinner, and this slow cooker version is hassle-free and completely delicious. The long cooking time is key to fall-off-the-bone meat.

recipe updated Sep 5, 2019

Ingredients

  • Red onion icon
    Red onion
    1 wedges (as needed)
  • Lamb shoulder icon
    Lamb shoulder
    ¾ cup
  • Rosemary icon
    Rosemary
    3 sprigs
  • Redcurrant jelly icon
    Redcurrant jelly
    2 tbsp (41g)
  • Red wine icon
    Red wine
    1 cup (240ml)
  • Lamb stock icon
    Lamb stock
    1 cup (240ml)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Jug
  • kCook icon Saucepan
  • kCook icon Serving plate
  • kCook icon Slow cooker bowl

Step preview

  1. Place lamb shoulder on a clean slow cooker bowl
  2. Add rosemary to the lamb on top
  3. Add red onion to the lamb
  4. Add redcurrant jelly, red wine, lamb stock and salt & pepper to a clean saucepan
  5. Heat until boiling
  6. Pour content of saucepan into lamb and cover
  7. Cook - 8 hr, high heat
  8. Get a clean serving plate
  9. Place lamb on serving plate
  10. Prepare a clean jug
  11. Serve
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