Recipe Provided By"Plays Well With Butter"
8 hrs 15 min
8 hrs 30 min
6 to 8
- 1 3-pound American Lamb shoulder roast, excess fat trimmed
- 1 sweet onion, thinly sliced
- 6 cloves garlic, minced
- 1 sprig rosemary
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup aged balsamic vinegar
- 1/2 cup low-sodium beef stock
- 2 tablespoons pure maple syrup
- 6 to 8 buns or rolls of choice, toasted
- Arugula or greens of choice
- Crumbled feta
- Balsamic glaze
Add lamb shoulder to a slow cooker. If the roast has a fat cap, make sure the fat cap is at the top, facing you, so juices melt and flow down through the meat as it slow cooks. Arrange sliced onion around the roast; top with garlic, rosemary, bay leaf, salt and pepper the garlic. Pour vinegar, stock and syrup over top. Slow cook on low for 8 hours, tossing the lamb every so often, until lamb shreds easily with a fork.
Transfer lamb to a cutting board or plate. Using 2 forks or a pair of tongs, shred lamb into pieces as chunky or fine as you’d like. Drain fat from the juices in the slow cooker, as desired. Add lamb back into the slow cooker with juices; stir to combine. Turn slow cooker to high setting, with the cover removed. Let lamb simmer and combine 5 to 10 minutes; the lamb will absorb some of the excess liquid.
To serve: Place a handful of arugula on top of 1/2 of a toasted bun. Top with some shredded lamb; finish with crumbled feta, and a drizzle of balsamic glaze.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest