I don’t eat lamb very often. And by “very often” I mean probably less than 10 times in my life. But my local Whole Foods started selling pasture-raised lamb shoulder and I decided to give it a try.
If my experiences with cooking pork shoulder have taught me anything it’s this: shoulder is a tougher cut of meat … and tougher cuts of meat break down and become more tender when you cook them for a long time.
So here’s what I did. First, I marinated the lamb in olive oil, salt, pepper, and fresh dill for 24 hours. Then I seared the lamb for a couple minutes on each side in a cast iron skillet. Then I threw them in the slow cooker for a few hours. The result was an absolutely delicious and tender lamb shoulder stew.
And here’s a bonus: it’s delicious and good for you. We’re talking just 370 calories that includes a solid balance of healthy fats, minimal carbs, and 37 grams of protein.
Here’s the recipe and a pic …
|Prep Time||Cook Time||Serves|
|10 min||3 hours||15 minutes||4|
Ingredients: Lamb Shoulder Stew Recipe
- 1.25 lb. lamb shoulder
- 1 onion
- 2 carrots
- 1 shallot
- 2 cups low sodium chicken or vegetable broth
- 2 T extra virgin olive oil
- 1/4 cup fresh dill
- 1/2 tsp. salt
1. Combine the lamb, olive oil, dill, 1/4 tsp. of salt, and black pepper to taste in a bowl and marinate for 24 hours.
2.Chop the carrot, onion, and shallot. Mince the dill.
3. Heat a cast iron pan, season lamb with remaining 1/4 tsp. of salt and sear for 2 minutes/side.
4. Transfer lamb with remaining ingredients into slow cooker. Cook on high for 3 hours.
370 calories, 20 g fat,9 g carbs (2 g fiber), 37 g protein, 428 mg sodium