Slow Cooker Lemon-Honey Lamb Shoulder

Slow Cooker Lemon-Honey Lamb Shoulder image Image by: Slow Cooker Lemon-Honey Lamb Shoulder image Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2013

Ingredients

  • 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

Method

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.

Nutritional facts per serving: about

  • Fibre trace
  • Sodium 241 mg
  • Sugars 3 g
  • Protein 31 g
  • Calories 240.0
  • Total fat 11 g
  • Cholesterol 76 mg
  • Saturated fat 4 g
  • Total carbohydrate 5 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Lemon-Honey Lamb Shoulder

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