Slow-cooked American Lamb with Jammy Red Wine and Fruit

slow cooked lamb with jammy red wine ane fruit

A budget friendly, simple prep, gourmet meal made with American lamb in the slow cooker.


  • 3 to 3 1/2 pound Cedar Springs or Shepherd’s Pride American Lamb shoulder roast (may substitute six 8-ounce Cedar Springs or Shepherd’s Pride American Lamb shoulder chops)
  • salt
  • freshly ground pepper
  • 1 tablespoon ground coriander
  • 8 garlic cloves, halved
  • 10 thyme sprigs, plus more for garnish
  • 1 cup big, jammy red wine, such as American Zinfandel, Grenache or cabernet franc
  • 1/2 cup dried cherries (3 ounces)
  • 1/2 cups dried California apricots (3 ounces) quartered
  • 1 cup low sodium beef broth



1. Season lamb with salt, pepper and coriander. Insert garlic clove halves into roast. Place in the bottom of a seven quart slow-cooker.

2. In a sauce pan, add red wine, dried cherries, and dried apricots and bring to a boil. Cook over medium heat until the wine is reduced by half, about 5 minutes. Add the beef broth and bring to a boil.

3.Pour red wine sauce over the top of lamb. Place lid on the slow-cooker and cook on low for 8 to 10 hours.

4. When the lamb is tender, remove from slow cooker. Allow to cool. Discard garlic. Remove meat from bone and place it into a soup tureen or pretty ceramic dish of your choice. Set aside.

5. Pour the liquid left in the slow cooker into a saucepan, add fresh thyme and bring to a simmer. Cook for about 20 minutes to intensify the flavors. Discard thyme.

6. Pour the wine sauce over lamb and garnish with fresh thyme.

Serve with steamed couscous.

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