Slow Cooker Confit Lamb Shoulder with Bell Pepper Coulis Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Have your lamb shoulder ready at room temperature for about 20 minutes before placing it in the cooker.

Ensure the onion is sliced into uniform pieces so it softens evenly.

Have your red pepper coulis measured and ready to pour, and ensure you have a meat thermometer calibrated and accessible to check the final temperature of the lamb once the cooking cycle has finished.

Instructions

Setting up the cooker

1. 1Prepare the slow cooker
   Place the raw lamb shoulder into the base of the slow cooker. Arrange the thinly sliced onions evenly around and over the meat to ensure they release their moisture and flavor during the long cooking process.
   Look for The lamb should sit flat at the bottom of the cooker.
   Tip Ensure the lamb is trimmed of excess thick fat caps to keep the final sauce from becoming too greasy.

The lamb should be placed securely in the slow cooker with onions distributed around it. Ensure the slow cooker is plugged in and ready to be set to the low heat setting for the long, slow cook.

Infusing flavors

2. 2Season and add liquid
   Sprinkle the dried oregano evenly over the lamb and onions. Pour the red pepper coulis over the entire mixture, ensuring the lamb is coated. Secure the lid on the slow cooker and set it to cook on low for 8 hours.
   Look for The coulis should cover the bottom and sides of the meat.
   Tip Adding the dried herbs early allows their oils to infuse into the meat as it breaks down slowly.

The lamb, onions, herbs, and coulis should be combined in the cooker. The lid must be firmly in place to prevent heat loss, ensuring the lamb cooks evenly over the next several hours without needing intervention.

Serving the lamb

3. 3Finish and serve
   Once the cooking time is complete, verify that the lamb has reached an internal temperature of 145°F (63°C). Remove the lamb from the slow cooker and let it rest on a warm platter for at least 10 minutes before slicing or pulling apart to serve with the remaining pepper sauce.
   Look for The meat should be extremely tender and fall away from the bone easily when prodded with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Spoon the reduced cooking juices and pepper sauce from the bottom of the slow cooker directly over the served meat.

The lamb must be tender and reach 145°F (63°C). The sauce should be rich and aromatic. Check that the meat is rested for 10 minutes before being sliced or shredded to serve alongside the pepper coulis.

Common mistakes

A common mistake is rushing the cooking process by using a high heat setting, which can toughen the meat instead of tenderizing it. Another error is failing to let the meat rest, which causes the juices to escape and leaves the meat dry.

Over-salting the dish before cooking can also be problematic, as the sauce reduces and concentrates; it is better to season the finished dish to taste if necessary.

How to tell it’s done

The lamb is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should be exceptionally tender, pulling away from the bone with minimal resistance.

The sauce at the bottom of the slow cooker should be glossy and thickened, having incorporated the rendered juices from the lamb. Always verify the temperature in the thickest part of the shoulder to ensure it is safe and ready to be served.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest