This slow cooker lamb shoulder recipe is great for casual weekend get togethers. Serve with salad, a yoghurt sauce and wraps for an easy lunch or dinner option.
Ingredients
Method
Trim lamb of any excess fat. Place ¾ cup of the chutney, the sriracha and vinegar in a small bowl; stir well.
Heat half the oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Add lamb; cook, turning, for 10 minutes or until browned all over. Season with salt and pepper.
Add sauce mixture to slow cooker; turn lamb to coat. Adjust setting to LOW; cook, covered, for 9 hours or until lamb is tender. Carefully transfer lamb to a large plate or tray. Skim excess fat from surface of sauce.
Adjust setting to ‘reduce’ (HIGH); bring sauce to the boil. Simmer for 10 minutes or until sauce is reduced and thickened. Shred lamb from bone; return meat to sauce.
Heat a chargrill pan over high heat. Brush wraps with remaining oil; grill for 1 minute on each side or until grill marks appear and wraps are warmed through. Swirl remaining chutney through yoghurt.
Serve lamb with wraps and yoghurt mixture, and extra sriracha, if you like.
What to serve with this slow cooker lamb shoulder?
Add salad leaves or sliced cucumber to the wraps, if you like.
Can this slow cooker lamb dish be frozen?
Refrigerate lamb at the end of step 4 in an airtight container for up to 3 days, or freeze for up to 3 months; thaw in the fridge.
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