Slow Cooker Lamb with Green Olives and Lemon Tips, FAQ & printable recipe

Tips for success

To add another layer of flavor, consider browning the lamb cubes in a skillet with a small amount of oil before placing them in the slow cooker. This Maillard reaction creates a deeper, more complex savory base for the dish.

If you choose this step, ensure the meat is browned in batches to avoid steaming, then deglaze the pan with a little of the stock to capture all the flavorful browned bits.

If you prefer a thicker sauce, you can remove the lamb and olives once cooked and simmer the remaining liquid in a saucepan over medium-high heat until it reduces to your desired consistency.

Alternatively, stir in a small amount of cornstarch slurry during the final 30 minutes of cooking. This adjustment can provide a more luxurious mouthfeel that clings better to the meat when served over grains or vegetables.

Variations

• Spicy Lamb Variation: Add a teaspoon of crushed red pepper flakes or a dash of harissa paste during the assembly phase to introduce a subtle heat that complements the acidity of the lemon and the brininess of the olives.
• Herb-Infused Lamb: Incorporate fresh rosemary or thyme sprigs when adding the stock to provide an earthy, aromatic depth that pairs exceptionally well with the natural sweetness of the lamb shoulder.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium-low heat until steaming hot throughout, adding a splash of stock or water if the sauce has thickened too much.

Allow the cooked lamb to cool to room temperature, but do not leave it out for more than 2 hours. Once cooled, transfer the meat and sauce into airtight containers. Proper storage in the refrigerator helps maintain the quality and safety of the leftovers.

Ensure the containers are sealed tightly to prevent the absorption of other odors from the fridge, which can alter the delicate balance of the lemon and olive notes.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day in the refrigerator. You can prepare the entire recipe, cool it completely, and store it in the fridge for up to 3 days. When ready to serve, gently reheat it on the stovetop or in the slow cooker. This method is perfect for stress-free entertaining or busy weeknights.

Serving ideas

Serve this lamb dish hot, ideally over a bed of fluffy couscous or steamed basmati rice, which will soak up the savory, lemon-infused sauce.

A side of roasted root vegetables or a crisp green salad with a light vinaigrette provides a nice textural contrast to the tender meat and helps balance the richness of the meal. Garnish with fresh herbs if desired to add a bright finish.

For a more rustic presentation, serve the lamb directly from the slow cooker insert if it is attractive enough, or transfer it to a large, warmed serving platter. Ensure that every serving includes a generous portion of the sauce, along with a few of the cooked lemon slices and green olives, as these elements are integral to the overall flavor experience of the dish.

Frequently asked questions

Recipe card

Slow Cooker Lamb with Green Olives and Lemon

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb lamb shoulder, cut into cubes
• 1 cup pitted green olives
• 1 lemon, sliced
• 1 tsp ground turmeric
• 1 1/2 cups veal stock

Instructions

1. 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.
2. 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.
3. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

32 g

Fiber

1.5 g

Sugar

1 g

Sodium

750 mg

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