Slow Cooker Lamb Supper
Yields: 8 servings
  • 1 (4-pound) boneless lamb shoulder, trussed
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • ½ pound bacon, chopped
  • 1 large yellow onion, roughly chopped
  • 6 large carrots, peeled and cut into 1-inch pieces
  • 5 stalks celery, cut into 1-inch pieces
  • 3 leeks, sliced lengthwise and chopped
  • 3 tablespoons canola oil
  • 2 cups water
  • 2 teaspoons beef bouillon paste
  • 2 pounds red potatoes, quartered
  • Lemon-Mint Dressing (recipe follows)
  1. Sprinkle lamb with 1 teaspoon salt and 1 teaspoon pepper.
  2. In a large skillet, cook bacon over medium high heat, stirring frequently, until crispy and browned, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet and let drain on paper towels; reserve drippings in skillet.
  3. To skillet, add onion. Cook until tender and beginning to brown, 7 to 10 minutes. Transfer onion mixture to a 6-quart slow cooker; add carrots, celery, and leeks.
  4. In same skillet, heat oil over medium-high heat. Add lamb, browning on all sides. Transfer to cooker.
  5. In a small bowl, whisk together water and bouillon paste. Deglaze pan with water mixture, scraping brown bits from pan. Pour into cooker.
  6. Cover and cook on high heat until fork tender, about 5 to 6 hours. Add potatoes in the last 2 hours of cooking and sprinkle with remaining ½ teaspoon salt and remaining ½ teaspoon ground black pepper. Sprinkle with bacon, and serve with Lemon-Mint Dressing.
Recipe by Taste of the South at