Slow Cooker Confit Lamb Shoulder with Bell Pepper Coulis Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove the lamb once it is cooked and whisk the remaining juices and pepper coulis in a small saucepan over medium heat for a few minutes. This reduction concentrates the flavors and creates a more luxurious glaze for the meat.

For a more refined presentation, you can shred the lamb completely and mix it with the sauce before serving. This ensures that every bite is coated in the savory pepper coulis, making it easier to serve over polenta, mashed potatoes, or a bed of crusty bread to soak up the juices.

Variations

• Spicy Pepper Lamb: Add a teaspoon of red pepper flakes or a dash of hot sauce to the pepper coulis before pouring it over the lamb to introduce a subtle, warming heat that complements the savory meat.
• Herbed Garlic Lamb: Toss in four cloves of smashed garlic along with the onions and oregano to add a deeper, aromatic layer of flavor that works exceptionally well with the sweetness of the red pepper coulis.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Ensure the meat is completely cooled within 2 hours of cooking before placing it in the fridge to maintain safety and quality. The sauce can be stored with the meat to keep it moist during reheating.

This dish is an excellent candidate for making ahead, as the flavors often deepen after a day in the refrigerator. Simply prepare the recipe as directed, allow it to cool, and store it.

When ready to serve, reheat it gently on the stovetop or in the oven, adding a splash of water or broth if the sauce becomes too thick.

Serving ideas

Serve the lamb warm, ideally plated with the pepper coulis spooned generously over the top.

The tenderness of the meat pairs beautifully with simple sides like roasted root vegetables, creamy mashed potatoes, or even a fresh green salad to provide a crisp contrast to the richness of the slow-cooked lamb.

If serving for a casual dinner, place the entire slow cooker insert on a heat-proof mat on the table and let guests serve themselves.

The visual appeal of the tender meat coated in the vibrant red pepper sauce makes for a welcoming and rustic centerpiece that requires very little extra effort to present elegantly.

Frequently asked questions

Recipe card

Slow Cooker Confit Lamb Shoulder with Bell Pepper Coulis

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 4

Ingredients

• 2 lb lamb shoulder, trimmed
• 1 large onion, thinly sliced
• 1 tsp dried oregano
• 1 cup red pepper coulis, store-bought or made ahead

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.