Lamb Shoulder in the Crock Pot
The meat is incredibly tender and delicious, coming away from the bones on its own, and pairs perfectly with the fluffy, aromatic rice.
Ingredients
| 1 бр. (1.5 - 2 кг) | lamb shoulder |
| 3 + 1 с.л. | olive oil |
| 1 с.л. | coarse sea salt |
| 1 ч.л. | coarsely ground pepper |
| 2-3 клонки | fresh rosemary |
| 2 цели глави + 2 скилидки, нарязани надлъжно | garlic |
| 1/2 | lemon |
| 1/2 чаша | homemade chicken broth |
| 1/2 чаша | white wine |
| 200 г | pork (leg or shoulder), diced |
| 150 г | mushrooms, diced |
| 1/2 глава | onion, finely chopped |
| 2 стръка | spring onion |
| 1 чаша | rice |
| 2-3 с.л. | olive oil (for the stuffing) |
| 1 бучка (около 30 г) | butter |
| на вкус | salt and pepper |
| 1 ч.л. | fresh spearmint (or a pinch of dried) |
| 1 ч.л. | fresh parsley, finely chopped |
| 3 1/2 чаши | water |
Instructions
- Wash and pat the shoulder dry on kitchen paper. Coat with 3 tbsp olive oil and rub with the salt and pepper.
- With a sharp knife, cut about 10 slits in the meat and tuck the lengthwise-cut garlic cloves and small bunches of rosemary into the slits.
- Place the shoulder in the clay pot and arrange the halved garlic heads and the lemon half around it. Pour the broth and white wine down the sides and drizzle the garlic and lemon with the remaining olive oil.
- Turn the appliance on to setting II for 4 to 6 hours (depending on the size of the shoulder), then remove the lid and roast for about 30 minutes in an oven preheated to 180°C, basting the meat from time to time with the roasting juices.
- Meanwhile prepare the stuffing: in a heavy-bottomed pan heat the olive oil over medium-high heat and sear the diced meat with the salt, pepper and onion for 4-5 minutes; add about 1/2 cup water and braise for another 10 minutes, stirring.
- Add the butter and mushrooms and braise again for about 10 minutes — or until the fat renders out — stirring from time to time.
- Add the rice, parsley and spearmint and fry for 2-3 minutes.
- Gradually pour in 3 1/2 cups water and simmer until the water is absorbed by the rice, but not completely — as for a risotto.
- Add a little more salt and pepper if needed and stir. Remove from the heat, cover and let it "set" until the water is almost fully absorbed by the rice.
- Serve the meat garnished with the garlic and lemon and lightly drizzled with the roasting sauce — or offer the strained sauce separately. Serve the stuffing in a separate bowl. The meat is incredibly tender and delicious, coming away from the bones on its own, and pairs perfectly with the fluffy, aromatic rice.