Slow Cooker Lamb Shoulder

Tender, juicy and picture perfect, Slow Cooker Lamb Shoulder is ready for your ordinary Sunday dinner or special holiday meal.

Course Main Course

Cuisine Greek

Prep Time 20

Cook Time 8

Servings

Calories 216kcal

First, carefully trim off any large areas of fat from the lamb shoulder and discard.
Drain the can of quartered artichoke hearts and place them in the bottom of the slow cooker insert.
Place the lamb shoulder on top of the artichokes and season the shoulder with the salt and pepper.
In a 4-cup glass measuring cup, microwave the butter for about 50 seconds, or until melted.
Whisk in the 2 tablespoons of flour. Microwave for one minute and whisk. Microwave again for one minute, whisk again. Then microwave for a third minute and whisk one final time. This is your roux to help thicken the cooking liquid. You don't want to microwave it for 3 minutes all at once because the butter and flour will burn.
Into the microwave roux, whisk in the lemon juice and apricot nectar.
Stir in the capers and thyme. Pour the liquid over the lamb shoulder and top the lamb with the lemon slices and rosemary.
Cover and cook on LOW heat for 8 - 10 hours, or until the lamb is fall-apart tender. Serve immediately with mashed potatoes or orzo pasta.
Follow the instructions in the post if you'd like to make this lamb shoulder one day in advance.