Katie Bishops Lamb with 40 cloves of garlic, done in the slow cooker. You'll look like a cooking genius and it takes nearly no effort.
Serves 4-6 but you just increase the amount of meat for more.
1.5 - 2kg shoulder of lamb (depends on the size of your slow cooker, it needs to cover the base)
1 tsp paprika
1 tsp fennel seeds (optional)
1 large onion peeled and finely sliced
40 garlic cloves peeled
salt and pepper
Wash lamb under cold running waster and pat dry with kitchen paper. Rub the meat with paprika and fennel.
Place the onion in the slow cooker dish, spreading it evenly over the base. Press each garlic clove with your thumb or the back of a knife to just break the surface of each one, but not crush them, and scatter over the onion.
Position the meat over the garlic and onions, fat side up. Cover with the lid and cook on low for 16 hours or until falling off the bone.
Remove the meat from the slow cooker and place on a plate or board. Use 2 forks to shred the meat.
Skim of any excess fat from the cooking juices. Season to taste with slat and pepper, then serve the meat with the juices spooned over.
We serve with steamed veggies and mash, tis bloody lush.
OrBuySomeReadyMadeGoodMealsAndDrinkLotsofWineTiggaxx