Tender lamb joint in the slow cooker with vegetables and gravy. One pot and easy – all you need to do is make some Yorkshire pud to go with it and add some mint sauce. Seriously delicious. Serves 2 with enough meat for leftovers or increase the veg and it would serve 4.
This one pot braised lamb shoulder chops and vegetables is a delicious, comforting & easy one pot meal perfect for dinner on a cold night. Full of fantastic flavor.
Before I go any further, Happy New Year! May it be a good one. Now that’s out the way, let me get to the deliciousness. I’ll admit, these braised lamb shoulder chops came about a bit by accident. But it was definitely a happy accident, as we instantly loved it.
- 3 carrots, peeled and cut into chunks
- 12 small new potatoes
- about 700g boneless lamb shoulder joint
- salt and pepper
- 400ml lamb stock (I used a stock cube)
- 2 tablespoons Bisto® gravy granules
- mint sauce or jelly to serve
- Yorkshire pudding to serve
- Turn the slow cooker onto low. Place the carrots and potatoes in the bottom. Remove any string from the lamb joint and place on top. Season with salt and pepper.
- Pour over the hot Tender lamb stock, cover and cook for about 8 to 10 hours.
- When ready to serve, remove the lamb carefully (use 2 forks to lift out as it will fall apart – no need to carve, just pull the meat apart). Make up about 120ml boiling water with the Bisto and ladle in a few ladlefuls of the juice from the slow cooker to taste.
- Plate up the lamb and vegetable and serve with Yorkshire pudding, mint sauce and gravy.
Use for leftovers
leftover lamb is great in sandwhiches with mint sauce.