video password: RYW [case sensitive]
to cook in a slow cooker
Decrease the amount of water to 1/2 cup. Cook, covered in the slow cooker for 6-8 hours on HIGH.
quantities for different serving sizes
It’s not really worth decreasing the recipe. Trust me you won’t have any problems getting rid of the leftovers.
You could use a larger sized piece of lamb or cook 2 or 3 shoulders instead. The cooking time will only be slightly longer but should fall into the 4 – 6 hour window.
No problems. Like most slow cooked type dishes, this
variations for dietary requirements & fun
vegetarian / vegan – Turn this into a slow cooked chickpea dish or other bean. Skip the lamb and replace the water with vegetable stock. Serve with toasted flaked almonds. If you’re ditching the meat, this amount of chickpeas will serve 2 as a main course.
fun – play around with the spices. Coriander, fennel seeds or carraway seeds would all add a different vibe.
different meat? – Feel free to substitute in a shoulder of pork, or even a shin of beef. The serving size will vary with different types and amounts of meat but you should be able to get everything cooked within the 6 hour window. Just watch the pot doesn’t dry out.
too bland – Season with salt & pepper. A little more cumin can help.
lamb dry & tough – if the lamb is cooked at too high a temperature it can end up tough. Depending on the extent of the damage, it can sometimes be rectified by cooking for longer at a low temperature (130C / 250F).
lamb burning – if your pot isn’t well covered the water can evaporate and lead to drying and even burning. To avoid this cover tightly and check the lamb every few hours and add more water if it looks dry.
lamb very fatty – shoulder tends to be quite fatty. It’s a good idea to remove the excess fatty bits when serving. Or just warn your guests.
can’t find a shoulder of lamb? Leg will work as well. Make sure it’s on the bone and be prepared for it to serve more people.
lamb too expensive? lamb is cheap in Australia but I know it can be pricey in other parts of the world. Feel free to substitute in a shoulder of pork, or even a shin of beef. The serving size will vary with different types and amounts of meat but you should be able to get everything cooked within the 6 hour window. Just watch the pot doesn’t dry out.
Either carve the lamb and serve on a bed of the chickpeas and peppers or shred the lamb with your fingers, stir back into the pot and reheat.
I like to serve with a green or shaved salad on the side.
Some gremolata (1/2 bunch parsley chopped together with 1 clove garlic and the zest of 2 lemons) sprinkled over the top can add a lovely freshness that takes it to a whole new level.
Excellent! Will keep in the fridge for a week or so.
video password: RYW
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super slow roast lamb with chickpeas & peppers
250g (1/2lb) dried chickpeas
1 shoulder lamb approx (1kg / 2lb)
1 tablespoon cumin seeds
6 cloves garlic
2 red capsicum (peppers) chopped
1. Soak chickpeas in cold water for at least 6 hours or up to 48 hours.
2. Preheat oven to 130C (250F). Remove some of the external fat from the shoulder.
3. Drain chickpeas and place in a large oven proof dish with lamb, cumin, garlic, peppers and 1 cup water. Season.
4. Cover with foil and a lid and bake 4 – 6 hours, checking every few hours and adding more water if it looks dried out. It’s done when the lamb is super tender and the chickpeas are cooked.