Slow Cooker Lamb with Green Olives and Lemon Step-by-step instructions

Before you start

Before beginning, ensure that the lamb shoulder is cut into uniform pieces, approximately 1.5 to 2 inches in size, to facilitate even cooking. Have the green olives pitted and the lemon washed and sliced into thin rounds.

Measure out the veal stock and have the turmeric ready. Ensure the slow cooker is clean and placed on a stable, heat-resistant surface away from any water sources or flammable materials in the kitchen.

Instructions

Preparation and assembly

1. 1Assemble the slow cooker
   Place the cubed lamb shoulder into the ceramic insert of the slow cooker, arranging the pieces in a single layer if possible to ensure even cooking throughout the process.
   Look for The lamb should be neatly distributed at the bottom of the slow cooker insert.
   Tip Ensure the lamb is patted dry before adding it to the pot for better flavor development.

The lamb should be neatly arranged in the slow cooker insert, forming a stable base. The aromatic elements, including the olives, lemon, and turmeric, should be distributed evenly over the meat, and the veal stock should be poured carefully to avoid splashing.

The smell at this stage should be fresh and slightly earthy from the turmeric, with no signs of browning or cooked flavors yet.

Slow cooking process

2. 2Add aromatics and liquid
   Scatter the pitted green olives and lemon slices over the lamb pieces. Sprinkle the ground turmeric evenly over the top, then pour the veal stock into the slow cooker.
   Look for The liquid should partially submerge the lamb pieces, with olives and lemons visible on the surface.
   Tip Distribute the turmeric evenly to ensure the flavor permeates the entire dish during the long cooking cycle.

During the long cooking phase, the slow cooker will emit a savory, fragrant aroma as the lamb releases its juices and the lemon slices soften. The liquid will begin to darken and thicken as the collagen from the meat incorporates into the stock. Ensure the slow cooker remains covered throughout this time to maintain a consistent temperature and moisture level for the meat.

Final resting and serving

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours until the lamb reaches an internal temperature of at least 145°F (63°C). Allow the meat to rest for 5 minutes before serving.
   Look for The meat should be fork-tender and the sauce should appear glossy and slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature with a meat thermometer to ensure the lamb is cooked properly and safely.

At the end of the cooking cycle, the lamb should be dark, tender, and coated in a glossy, reduced sauce. The lemons should have softened significantly, and the olives should be plump and infused with the savory cooking liquid. The aroma should be rich and inviting, indicating that the flavors have fully melded together before the final rest period.

Common mistakes

A common mistake is overcrowding the slow cooker with too much liquid, which can result in a watery sauce rather than a concentrated, flavorful one. Ensure the liquid only partially covers the meat.

Another error is checking the dish too frequently; every time the lid is lifted, heat and steam escape, which significantly increases the cooking time and can lead to uneven results. Trust the process and keep the lid closed until the final hour.

How to tell it’s done

The lamb is done when it is fork-tender, meaning it should pull apart easily with minimal pressure. Using a meat thermometer is the most reliable way to ensure safety and quality; the internal temperature of the lamb must reach at least 145°F (63°C).

Once reached, remove the dish from the heat and allow it to rest for at least 5 minutes, which helps the juices redistribute throughout the meat for a more succulent result.

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