Ingredients
- Lamb shoulder (bone-in or boneless) – 3-4 pounds
- Fresh rosemary – 3-4 sprigs
- Garlic cloves – 6, smashed but kept whole
- Olive oil – 2 tablespoons
- Beef or chicken broth – 1 cup (240 ml)
- Kosher salt – To taste
- Freshly ground black pepper – To taste
- Lemon zest – 1 teaspoon (optional)
Instructions
- Pat the lamb shoulder dry with paper towels. Trim excess fat if desired but keep some for juiciness.
- Season all sides generously with kosher salt and freshly ground black pepper.
- Smash the garlic cloves with the side of a knife but keep them whole.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Brown the lamb shoulder fat side down for 3-4 minutes per side until a deep golden crust forms.
- Transfer the browned lamb to the slow cooker.
- Tuck smashed garlic cloves and rosemary sprigs around the meat.
- Pour in 1 cup of broth and sprinkle lemon zest on top if using.
- Cover and cook on low for 6 to 8 hours until the meat pulls apart easily with a fork.
- Remove lamb from slow cooker and let rest for 10 minutes.
- Shred the meat with two forks, discarding rosemary stems and garlic cloves if preferred.
- Serve with desired sides or in pita with tzatziki.
Notes
For a more intense flavor, marinate the lamb shoulder overnight with fresh rosemary and garlic.
- Prep Time: 15 minutes
- Cook Time: 360-480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Keywords: slow cooker, lamb shoulder, rosemary, garlic, Mediterranean, cozy dinner