Slow cooker recipes

Slow-cooked lamb shoulder with quince and honey

Tender slow-cooked lamb shoulder with a sweet and delicious quince and honey rub.
slow-cooked lamb shoulder with quince and honey
4
8H 25M

Ingredients

Method

1.

Roll and tie lamb with kitchen string at 5cm (2-inch) intervals. Using mortar and pestle, crush garlic, coriander root and stem mixture, spices and half the oil until almost smooth. Rub garlic mixture all over lamb. Cover; refrigerate 2 hours.

2.

Heat remaining oil in large frying pan; cook lamb, until browned all over. Remove from pan. Cook onion in same pan, stirring, until softened.

3.

Place stock, cinnamon and onion mixture in 4.5-litre (18-cup) slow cooker; top with lamb, drizzle with honey. Season with salt and pepper. Cook, covered, on low, 8 hours. Stand lamb 10 minutes; stir quince paste into sauce.

4.

Thickly slice lamb, serve with sauce; sprinkle with chopped coriander.

Cover and refrigerate lamb overnight at the end of step 1, if you like.

Note

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