Slow cooker rolled boneless lamb shoulder with green vegetables

You can find the full recipe at Yummy Lummy. This is just a summary.

Slow cooker boneless rolled lamb shoulder with peas, beans, and broccoli. Served with gravy and mint sauce.


  • Boneless rolled lamb shoulder roast
  • Garlic
  • Rosemary
  • Thyme
  • Black whole peppercorns
  • Leeks
  • Red wine
  • Worcestershire sauce
  • Butter
  • Flour
  • Mint leaves
  • White vinegar
  • Caster sugar
  • Water
  • Frozen vegetables


  • Slice a leek and sauté in the fast slow cooker with some cooking oil
  • Put thyme leaves and rosemary leaves into a food processor along with some garlic and black whole peppercorns.
  • Blend the thyme, rosemary, garlic, and peppercorns.
  • Unwrap the lamb from the environmentally unfriendly plastic wrapping.
  • Put the thyme, rosemary, garlic, and peppercorns on a cutting board and the roll the lamb over the thyme, rosemary, garlic, and peppercorns.
  • Add the rosemary and thyme stalks to the leeks and lower the coated lamb into the cooking vessel of the fast slow cooker.
  • Pour in a cup of red wine, about ¼ cup of Worcestershire sauce, and ½ cup of water.
  • Seal the lid of the fast slow cooker and cook for 6 hours.
  • After the lamb has cooked remove the meat from the cooking vessel and place it into a small baking dish and cover with aluminium foil and put it into a toaster oven at a very low heat to keep the meat warm.
  • Pour the cooking juices into a metal mixing bowl through a sieve.
  • Discard the suspended solids and put the filtrate into a saucepan and simmer the liquid to reduce it.
  • Make a roux with some butter and flour and thicken the filtrate into a gravy with the roux by adding it a bit at a time to the reduced filtrate.
  • Keep the gravy in a jug.
  • In a non-stick skillet lubricated with some Queensland nut oil – yes, I know it sounds ridiculous, but I use oil in my non-stick cookware – add the frozen vegetables and sauté until soft enough to eat but not too soft.
  • In a small saucepan bring some water to a boil and add some caster sugar and vinegar until the sugar has dissolved.
  • Add in mint leaves and simmer until a mint sauce tastes good.
  • Slice the lamb with a sharp Dick knife and set aside a portion for tea and put the rest into a container and refrigerate.
  • Lay the slices of lamb onto a dinner plate.
  • Add the cooked vegetables next to the lamb.
  • With a spoon add some gravy to the meat.
  • Serve and eat with the mint sauce.






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