I think I’ve fallen for my slow cooker
Never in my 10 years of working life have I been able to come home to a roasted joint of meat which I have cooked myself and subsequently devoured by 7pm. On a Monday. A crappy dreary January Monday.
I excitedly left my house at 8.30am this morning, wondering what on earth would greet me on my return this evening. Would the raw marinated lamb roast into as much of a thing of beauty as I hoped? Would it even cook at all – Would my slow cooker turn itself off by some horrible power-cut accident? My track record of uselessness at household things leaves me to believe these panics are not far fetched.
At 6.30pm I was greeted with this:
Monday has turned into a pretty good day.
I loosely based my spice rub on the Lamb Shawarma recipe in Ottoleghi’s Jerusalem Cookbook (you know it’s my current favourite!) I left my meat soaking into the marinade for a full 24 hours, so this is a bit of a plan in advance dish. It is however ridiculously easy – a total cooking novice could pull (and show) this off.
I’m storming my way through my foodie resolutions. Pulled Lamb. Done.
Ingredients (serves 3-4)
- 1 tablespoon cumin
- ½ tablespoon paprika
- ½ tablespoon Sumac
- ½ tsp cinnamon
- ½ tablespoon grated ginger
- Pinch ground ginger
- 2 garlic cloves, minced
- ½ tablespoon Maldon Sea Salt
- A good dose of ground black pepper
- Squeeze lemon juice
- 2.5 tablespoons olive oil
- ½ lamb shoulder (mine approx 900g)
- 1 onion, diced into quarters
- 100mls / ½ cup of water
- Fresh parsley to dress
- Combine the ingredients from the cumin to the black pepper above in a bowl. Add the lemon and olive oil to form a paste.
- Slit the lamb with a sharp knife in multiple place and rub the paste in all over ensuring it gets into the slits. Cover and place in the fridge for the spices to seep in – preferably at least overnight.
- 6-10 hours prior to dinner time place the lamb in the slow cooker with the fat side on the top. Scatter the onions on top and pour in the water. Add the lid and cook on low for 10 hours (or an alternative setting depending on what time you want to eat. High for 4-6 hours, medium for 6-8 and low for 10-12)
- When the lamb is done remove from the cooker. Since the meat is so tender the bones will just slice ride out and it may be difficult to use tongs! Remove the bones (stopping to suck out the bone marrow if you dare), and leave on a board to rest for around 10 mins. When you’re ready to eat shred the lamb with a fork and scatter fresh parsley on top, with the onions on the side.
You can use the cooking juices as a gravy if you wish (you could reduce and monté some butter in if you dare – a cooking school trick I learnt), or keep for a future cooking adventure.
I served mine with a carrot and fennel coleslaw, dressed in tahini, garlic and argan oil (amongst other things.) A simple side recipe I wasn’t intending on blogging but if you want the recipe let me know.
Other serving suggestions include:
- Hokkaido Squash & Yellow Courgettes with Mint
- Beetroot & Walnut Houmous
- Butternut Squash Dip
Notes: My slow cooker is by Morphy Richards and is 6.5ltr capacity