Slow Cooker Provencal Lamb Neck with Black Olives Step-by-step instructions

Before you start

Before you begin, gather all your ingredients and ensure your slow cooker is clean and ready. There is no need to sear the meat beforehand for this specific recipe, as the gentle braising process in the slow cooker is sufficient for achieving a tender result.

Ensure that your lamb neck pieces are patted dry with paper towels to remove any surface moisture, which helps the seasonings adhere better. Prepare your workspace to ensure everything is within reach for the layering process.

Instructions

Layering the ingredients

1. 1Assemble the ingredients
   Place the lamb neck pieces into the bottom of the slow cooker. Scatter the black olives evenly over the meat, sprinkle with the herbes de Provence, and pour the crushed tomatoes over the entire mixture.
   Look for The slow cooker should be neatly filled with the meat covered by the tomatoes and herbs.
   Tip Ensure the lamb is distributed in a single layer if possible for even cooking.

At the end of this phase, the lamb neck pieces should be arranged at the bottom of the slow cooker, topped with the olives, herbs, and crushed tomatoes. The ingredients should look neatly layered and ready for the long heat cycle. Check that the tomato sauce covers the meat sufficiently to keep it moist during the cooking process, and ensure the slow cooker is plugged in and set to the appropriate low heat setting.

Slow cooking the lamb

2. 2Slow cook the lamb
   Cover the slow cooker and cook on low for 8 hours. The lamb is ready when the meat is extremely tender and reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
   Look for The sauce will have thickened and the lamb will be very tender when probed with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during the cooking process to maintain a consistent temperature.

By the end of the cooking phase, the kitchen will be filled with the fragrant aroma of herbs and slow-simmered tomatoes. The lamb will have softened significantly, and the sauce should have deepened in color, becoming rich and glossy.

Use a fork to gently test the tenderness of the meat; it should yield with almost no resistance. The sauce should be well-integrated with the juices released from the lamb, indicating that the flavors have fully melded.

Serving the dish

3. 3Rest and serve
   Once cooked, allow the lamb to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat. Serve the lamb warm with the sauce and olives directly from the slow cooker.
   Look for The meat should be glossy and steaming gently upon serving.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a large spoon to serve the lamb along with plenty of the tomato-olive sauce.

The final result should be a beautiful, rustic dish with tender lamb coated in a thick, flavorful tomato and olive sauce. The meat should be steaming and ready to be served immediately.

Before plating, ensure the lamb has rested for at least 5 minutes to allow the flavors to settle. The final presentation should look cohesive, with the olives and herbs evenly distributed throughout the rich, red sauce, creating an inviting and hearty meal.

Common mistakes

A common mistake is opening the slow cooker lid too frequently, which releases heat and extends the cooking time, potentially causing uneven results. Ensure the lid remains closed for the duration of the cooking process.

Another error is overloading the slow cooker; make sure there is enough room for the steam to circulate around the ingredients. Finally, do not rush the process; the low-temperature, long-duration cooking is essential for transforming the texture of the lamb neck pieces into something tender.

How to tell it’s done

The lamb is done when the meat is exceptionally tender and easily pulls away from the bone or falls apart when pressed with a fork. It must reach an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the meat. Allow the lamb to rest for at least 5 minutes after cooking to ensure the juices are properly redistributed, which maximizes the succulence and flavor of each serving.

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