In this recipe for slow-cooked lamb shoulder, I use blackcurrant juice to make the most delicious glaze and roasted onions. You can cook a leg of lamb this way too. Serve for Sunday roast, Easter, Thanksgiving or Chrismas. Paleo, gluten-free friendly.
I like to cut the lamb shoulder into a thick, flat piece of meat or even large chunks. Rub the lamb with the marinade and set side for a couple of hours to infuse with flavours.
Preheat the oven to 160° C (320° F).
Place the onion wedges on the bottom of a large roasting tray. Drizzle with two tablespoons of olive oil, balsamic vinegar and sprinkle with salt. Place the lamb on top.
Pour the blackcurrant juice on the bottom of the tray and cover the whole thing with aluminium foil, leaving a little hole in the corner.
Cook in the 160° C (320° F) oven for 4 hours, basting the meat with the juices a few times. After 4 hours hours, remove the tray and carefully pour most of the cooking juice out into a medium saucepan or a frying pan. This time, loosely cover the lamb with foil, turn the oven to 200° C (400° F) and cook it for a further 20-25 minutes to brown it.
In the meantime, add 2 tablespoons of honey to the lamb and blackcurrant juice and bring to a boil. Turn the heat down to simmer and cook for 20-25 minutes until it's reduced by half and thickened to a glaze.
Remove the lamb from the oven and let it rest under foil for 10 minutes before serving it on a platter or a chopping board topped with the caramelised onions and the glaze drizzled over the top.
Calories: 416kcal | Carbohydrates: 22g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 101mg | Sodium: 697mg | Potassium: 639mg | Fiber: 2g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg
Keywords: Slow Cooker, Lamb recipes, Lamb shoulder, Dinner Meals