Slow Cooker Provencal Lamb Neck with Black Olives Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can prepare the dish in advance and reheat it the following day, as this allows the spices and tomato base to deepen further. If you prefer a thicker sauce, you can stir in a small amount of cornstarch slurry during the last 30 minutes of cooking. This is a great way to adjust the consistency to your personal preference without altering the fundamental flavor of the dish.

Pair this lamb dish with sides that complement the Provencal flavors, such as crusty bread for soaking up the sauce, or a simple side of steamed vegetables. The acidity of the tomatoes and the saltiness of the olives work exceptionally well with starchy sides like polenta or mashed potatoes.

Keep the sides simple to let the complex, herb-forward profile of the lamb remain the star of the meal, creating a balanced and satisfying dining experience.

Variations

• Spicy Provencal Lamb: Add 1 teaspoon of red pepper flakes during the layering phase to provide a gentle heat that complements the acidity of the tomatoes and the saltiness of the black olives.
• Vegetable-Forward Lamb: Incorporate 2 cups of chopped zucchini or bell peppers during the first phase of cooking to add extra texture and sweetness to the final sauce without overpowering the lamb.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

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

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout.

If you have leftovers, allow them to cool at room temperature for no more than 2 hours before transferring them to an airtight container. Properly sealed, the lamb will maintain its quality in the refrigerator for up to 3 days. When storing, ensure the meat is submerged in some of the sauce to prevent it from drying out, which helps maintain the tender texture when you are ready to reheat it for a future meal.

This recipe is an excellent candidate for making ahead of time. You can assemble the ingredients in the slow cooker insert, keep it covered in the refrigerator overnight, and simply start the cooking process the following day.

This not only saves time but can also help the flavors develop more deeply. Just be sure to remove the insert from the refrigerator about 30 minutes before you turn on the slow cooker to avoid a significant temperature shock.

Serving ideas

Serve the lamb warm, ensuring that each portion includes a generous amount of the tomato and olive sauce. It is best enjoyed in shallow bowls, which help contain the sauce and make it easier to enjoy with a side of crusty bread.

The lamb should be served directly from the slow cooker or transferred to a warmed platter to maintain the ideal serving temperature throughout the meal, keeping the meat moist and the sauce vibrant.

For a complete meal, consider serving the lamb alongside a light salad with a vinaigrette dressing to provide a crisp contrast to the richness of the slow-cooked meat. The bright, acidic notes of a fresh salad will balance the savory, deep flavors of the Provencal-style sauce.

Ensure that the table is set with appropriate cutlery for tender meat, as it will be soft enough to eat with a fork, and offer extra bread to enjoy the delicious sauce.

Frequently asked questions

Recipe card

Slow Cooker Provencal Lamb Neck with Black Olives

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb lamb neck pieces
• 1 cup black olives, pitted
• 1 tbsp herbes de Provence
• 28 oz crushed tomatoes

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g

Sugar

6 g

Sodium

850 mg

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