Lusty slow-cooked lamb shoulder with garlic and rosemary

With winter arriving this week, I felt like cooking an aromatic and lusty meal for tonight’s dinner.  So the slow cooker came out and I reached to the back of the fridge for the lamb shoulder the butcher suggested a week or so ago. 

This simple, easy to prepare lamb shoulder is filling my house with delicious smells this afternoon that hint at a fabulous meal tonight, without a doubt. 

Ingredients: 

• two tablespoons of olive oil
• eight large sprigs of rosemary
• six cloves of garlic, finely sliced
• four carrots, peeled and cut in half lengthways
• one cup of white wine
• one cup of chicken stock
• one lamb shoulder (select one that will fit in your slow cooker)
• salt and pepper

Instructions:

1. Heat the olive oil in a large frypan, adding half the garlic.  Season the lamb shoulder until brown on the outside.  
2. Fill the bottom of the slow cooker with the carrots
3. Layer half the rosemary on top of the carrots
4. Place the lamb shoulder on top
5. Sprinkle with more salt and pepper seasoning
6. Cover with remaining rosemary and garlic
7. Add the one cup of wine and the stock to the frypan and heat to boiling
8. Add to the slow cooker
9. Cover the top of the lamb with baking paper then put lid on slow cooker and cook on low for 6-8 hours

Serve with homemade tzatziki and flat bread, with a tomato and olive salad, or with mashed potato and parsnip and some greens.  

What’s your favourite way to cook lamb?