Slow Cooked Lamb Shoulder with Balsamic, Rosemary, & Garlic

GF Gluten-Free
Posted on March 28th, 2022 by Jess Larson
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
There are few things more cozy & comforting than Slow Cooked Lamb Shoulder with Balsamic, Rosemary, & Garlic. Let the slow cooker do all the work with this crockpot lamb recipe, infusing rich lamb shoulder with the punchy aromatic flavor of aged balsamic vinegar, garlic, & fresh rosemary. Once the slow cooked lamb is perfectly succulent & fall-apart tender, shred it to serve as a sandwich or atop a pile of cozy carbs & roasted veggies – whatever you prefer!

Slow cooker/Crockpot, Dutch oven, & Instant Pot directions provided.

Jump to Recipe
Two servings of slow cooked lamb are served over mashed potatoes in white ceramic bowls with broccolini and extra braising liquid over top. The bowls sit atop a gray textured surface with loose sprigs of rosemary, a silver fork, a striped linen napkin and a glass of white wine surrounds the bowls.
Prep: 15 Mins
Cook: 8 Hrs 15 Mins
Serves: 6-8

100% Foolproof Slow Cooked Lamb Shoulder

Ever since my first gyro experience in college, lamb has been one of my favorite proteins. 😋😍 I adore it for its richness & flavor, despite the fact that it’s a relatively lean meat. If cooking with lamb at home is new to you, this Slow Cooked Lamb recipe is the perfect place to start. It is so, so easy & so, so delicious.

A close up shot of finished balsamic lamb shoulder served over mashed potatoes in a white ceramic bowl with broccolini and extra braising liquid over top. The bowl sits atop a gray textured surface with loose sprigs of rosemary and a striped linen napkin surrounding the bowl. A silver fork rests inside of the bowl. this Recipe for Later!

Naturally rich & flavorful lamb shoulder slowly cooks with fresh rosemary, garlic, aged balsamic vinegar, & pure maple syrup. The balsamic & maple syrup work together to add just the right amount of slightly sweet tanginess. This helps mellow out any gaminess in the lamb, which I know is a reason why some people aren’t too crazy about lamb in general.

After cooking low & slow for a few hours, the crockpot lamb is completely succulent & fall-apart tender. Seriously – the slow cooker does ALL the work here – so, so easy! (If you prefer braising with your Dutch oven or the quick cook time of an Instant Pot, you can put them to use here, too – we have directions for all 3 methods in the Recipe Card, below!)

The best part is slow cooked lamb is versatile enough for any occasion. Serve it at a dinner party, for date night, during the holidays, or even as sandwiches for an elevated game day spread.

An overhead and close up shot of finished balsamic lamb shoulder served over mashed potatoes in a white ceramic bowl with broccolini and extra braising liquid over top. The bowl sits atop a gray textured surface with a striped linen napkin tucked alongside the bowl and a silver fork resting inside of the bowl.

Slow Cooked Lamb Shoulder Recipe Highlights

You’re going to love making this slow cooked lamb because it’s…

  • RICH & FLAVORFUL. Lamb shoulder is a beautifully rich & tender cut of meat. When infused with garlic, fresh rosemary, aged balsamic vinegar, & pure maple syrup, it transforms into something even more amazing.
  • EASY. This crockpot lamb is completely hands-off. Add all the ingredients to the slow cooker & let it do all the work! (It’s Dutch oven & Instant Pot-friendly, too – directions for all 3 methods are provided below!)
  • VERSATILE. Shredded slow cooked lamb shoulder is perfect on a sandwich with feta & arugula or over a pile of mashed potatoes with a fresh green salad…whatever you’re craving!

Slowly braised, sweet-savory goodness! ♡ Read on to learn more about how to make Balsamic Slow Cooked Lamb Shoulder with Garlic & Rosemary, or jump straight to the recipe & get cooking!

Key Ingredients

Slow cooked lamb shoulder with balsamic, rosemary, and garlic ingredients arranged on a grey textured surface: lamb shoulder, sweet onion, garlic, fresh rosemary, bay leaf, aged balsamic vinegar, low-sodium beef stock, and pure maple syrup.

Note: Full ingredients list & measurements provided in the Recipe Card, below.

It’s kind of magical how just a few ingredients & several hours of low & slow cooking can result in the most amazingly tender, rich, flavorful lamb. With such a short ingredients list, it’s best to opt for the highest-quality options whenever possible for the absolute best flavor.

  • Lamb shoulder – This tougher cut of lamb is beautiful for a slow braise in a crockpot or slow cooker. Its marbling is full of rich flavor & ensures that the lamb shoulder is juicy & tender despite cooking for hours. Learn more about lamb shoulder below! Easy Swaps ⇢ Lamb shank is also works beautifully for braising, & the flavors of this recipe work well with beef if you prefer not to use lamb.
  • Sweet onion – Vidalia & Walla Walla are the two most common varieties of sweet onion. They’ll add a more mild, slightly sweet flavor to the lamb as it braises.
  • Aromatics – Finely chopped or grated garlic, a sprig of fresh rosemary, & a bay leaf perfume the lamb with wonderfully herbaceous, aromatic flavor.
  • Balsamic vinegar – You don’t need to go too fancy here, but do make sure you choose an aged balsamic vinegar for a more intense sweetness & smooth finish. I like to use DeLallo Aged Modena Balsamic Vinegar.
  • Pure maple syrup – for a touch of sweetness!
  • Beef stock – to provide a flavorful base for our braising liquid.
Ingredient Spotlight

Lamb Shoulder

Lamb shoulder is a bit more humble than other popular cuts like leg of lamb or lamb chops. It’s a hard-working tough protein, but that also means it’s FULL of flavor. In my opinion, the best cut of lamb for slow cooking is definitely lamb shoulder. It benefits from low, slow cooks like stewing or braising because it takes a long time to turn the shoulder’s rich, beautiful marbling into tender meat.

You can typically find lamb shoulder in the butcher case at conventional grocery stores, either sold as a roast or individual steaks. Either will work here! Boneless lamb shoulder is more budget-friendly, but you can also use a bone-in roast for even more flavor. 

Love lamb shoulder? ⇢ Be sure to try my Best-Ever Slowly Braised Lamb Ragu!

How to Cook Lamb Shoulder in a Slow Cooker or Crockpot

There is no need to feel intimidated by this crockpot lamb recipe – it really couldn’t be easier! Most of the cook time is 100% hands-off, so relax & let the slow cooker do all the work.

How to make crock pot lamb with balsamic, rosemary, and garlic, step 1: Assemble the lamb. Lamb shoulder, sliced onion, garlic, rosemary, bay leaf, kosher salt, and ground black pepper are placed inside a slow cooker.
How to make crock pot lamb shoulder with balsamic, rosemary, and garlic, step 1: Assemble the lamb. Lamb shoulder, sliced onion, garlic, rosemary, bay leaf, kosher salt, and ground black pepper are placed inside a slow cooker. A woman's hand holds a glass measuring cup & pours in a braising liquid made with aged balsamic vinegar, beef stock, and pure maple syrup over the prepared lamb.
How to make crockpot lamb with balsamic, rosemary, and garlic, step 1: Assemble the lamb. Lamb shoulder, sliced onion, garlic, rosemary, bay leaf, kosher salt, and ground black pepper are placed inside a slow cooker with a braising liquid poured over.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

1

Arrange the lamb shoulder roast in the slow cooker. Place the lamb shoulder in a slow cooker & arrange the sliced onion around the roast, then top with garlic, rosemary, bay leaf, salt, & pepper. Pour in the aged balsamic vinegar, beef stock, & pure maple syrup so the crockpot lamb soaks up all the beautiful flavor as it slowly cooks. Pro Tip! ⇢ If your lamb shoulder has a fat cap, position it facing up. As the crockpot lamb slowly cooks, all the fatty, flavorful juices will melt & flow down through the meat.

2

Slow cook the lamb shoulder. Low & slow is the key to this lamb recipe. A gentle, long heat helps break down the tough lamb shoulder into a fall-apart-tender piece of meat. The way the meat transforms is simply magical (& it all takes very minimal effort). Slow cooked lamb shoulder takes about 6 – 8 hours to cook in a crockpot. It’s a great thing to prepare in the slow cooker just before lunch & then all the work is already done for dinner!

3

Shred the lamb shoulder. At this point the slow cooked lamb shoulder will be fall-apart tender, making it very easy to shred. Use two forks or a pair of tongs to pull the meat into bite-sized pieces. Flavor Boosting Tip! ⇢ Pour the juices from the slow cooker into a measuring cup & spoon off excess fat on top of the liquid. Add the shredded lamb shoulder & cooking juices back into the slow cooker with the cover off & the heat on high. This gives the lamb a few minutes to simmer in the juices & absorb extra flavor from the liquid. Absolutely delicious!

How to make Slow cooked lamb shoulder with balsamic, rosemary, and garlic, step 2: Slow cook the lamb. Lamb slow cooked in a braising liquid until fall-apart tender rests inside a slow cooker. The slow cooker sits atop a grey textured surface.
How to make Slow cooked lamb shoulder with balsamic, rosemary, and garlic, step 3: Shred the lamb. Shredded slow cooked lamb fills an aluminum baking sheet. A woman's hands hold two forks and uses them to shred the lamb. The baking sheet sits atop a grey textured surface.
How to make Slow cooked lamb shoulder with balsamic, rosemary, and garlic, step 3: Shred the lamb. Shredded lamb fills a slow cooker in braising liquid. The slow cooker sits atop a grey textured surface.

Alternate Cooking Methods

Braised Dutch Oven Lamb Shoulder

Rather than assembling & cooking the balsamic lamb shoulder in a Crockpot or slow cooker, assemble in a Dutch oven (or similar heavy-bottomed pot with a tight-fitting lid). For best results, start by browning the lamb shoulder, which creates better texture & richer flavor in a Dutch oven braise. Simmer on the stovetop or braise in the oven – both methods yield great results. Refer to the Recipe Notes, below, for full Dutch Oven lamb shoulder instructions.

Instant Pot Lamb Shoulder

While it’s not my favorite – I find the accelerated cooking time of pressure cooking compromises flavor – this is the best method if you’re in a pinch for time. Check the Recipe Notes, below, for full Instant Pot lamb shoulder instructions.

Two servings of slow cooked lamb are served over mashed potatoes in white ceramic bowls with broccolini and extra braising liquid over top. The bowls sit atop a gray textured surface with loose sprigs of rosemary, a silver fork, a striped linen napkin and a glass of white wine surrounds the bowls.

How to Serve Slow Cooked Lamb

One of my favorite ways to serve balsamic slow cooked lamb shoulder is as a pulled lamb sandwich. Think of it as a slightly different take on classic pulled pork! Pulled Lamb Sandwiches! ⇢ Serve a lamb sandwich on a buttery brioche bun with peppery arugula, crumbled feta, & an extra drizzle of balsamic glaze to take everything over the top. Lamb sandwiches are awesome for weeknight dinners or to easily elevate a game day spread!

You can also serve pulled slow cooked lamb over a cozy carb like mashed potatoes (pictured), polenta, or pasta. Add roasted veggies or a fresh green salad to balance all the richness & you have one spectacular meal! Date night, holiday dinners, or a dinner party with friends are all great occasions for serving slow cooked lamb shoulder.

Leftover Pulled Lamb Shoulder

This recipe results in plenty of slow cooked lamb, so it’s also perfect for leftovers! Feel free to treat it as meal prep & repurpose your leftovers throughout the week – if you enjoy a lamb sandwich one night, try serving the leftover lamb over mashed potatoes the next night. Leftover slow cooked lamb is also very freezer-friendly – see the Recipe Notes for full storage & freezing instructions!

A side angle shot of two servings of slow cooked lamb over mashed potatoes in white ceramic bowls with broccolini and extra braising liquid over top. The bowls sit atop a gray textured surface with loose sprigs of rosemary, a striped linen napkin, and a glass of white wine surrounding the bowls. A silver fork rests inside the bowl at center.

I can’t wait for you to try this Slow Cooked Lamb Shoulder. It’s such a flavor bomb, but it’s so easy to make – you will be absolutely obsessed! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Love Cooking Low & Slow? Same here! 🙌🏼 Sit back & relax while you make these Seriously Good Red Wine Braised Short Ribs, Must-Have BBQ Pulled Pork, or my favorite Extra-Veggies Pot Roast. ♡ Happy cooking!

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Slow Cooked Lamb Shoulder with Balsamic, Garlic, & Rosemary

★★★★★ 4.2 from 5 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 15 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: Serves 6-8 1x
  • Category: Main Dishes
  • Method: Slow Cooker
  • Cuisine: Greek, Mediterranean
  • Diet: Gluten Free
Print Recipe

Description

There are few things more cozy & comforting than Slow Cooked Lamb Shoulder with Balsamic, Rosemary, & Garlic! This is a longtime PWWB favorite, loved equally for its flavor & its ease. 

Naturally hearty & rich lamb shoulder makes for the perfect pair against the punchy brightness of aged balsamic & full-flavored aromatic quality of garlic & fresh rosemary, while the littlest bit of pure maple syrup adds natural sweetness to help counterbalance any gaminess in the lamb. If the flavor of lamb is new-to-you, this recipe is a great starting point for cooking with lamb at home. 

Simply layer everything together in your slow cooker or Crockpot & let it slowly cook for a few hours until the lamb shoulder is succulent, full-flavored, & fall-apart tender. From there, it’s ready to serve piled atop cozy carbs with roasted veggies or stuffed into a bun for the ultimate pulled lamb sandwich. (While I love using a slow cooker/Crockpot for ease, you can also prep this recipe on the stovetop or in the oven with a Dutch oven or make it in your Instant Pot – check the Recipe Notes, below, for full instructions.) 

This recipe yields a lot of shredded lamb shoulder, so be sure to refer to the Recipe Notes, below, for Storage & Freezing instructions! 

Ingredients

Scale
  • 3 pounds lamb shoulder roast, excess fat trimmed
  • 1 sweet onion, thinly sliced
  • 6 cloves garlic, finely chopped or grated
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 cup aged balsamic vinegar
  • ½ cup low-sodium beef stock
  • 2 tablespoons pure maple syrup
  • kosher salt & ground black pepper, to season

Instructions

  1. Assemble the lamb: Place the lamb shoulder in a slow cooker. If your roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slowly cooks. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, & bay leaf, seasoning with 1 ½ teaspoons kosher salt & ½ teaspoon ground black pepper. Pour the aged balsamic vinegar, beef stock, & pure maple syrup over top.

    How to make Slow cooked lamb shoulder with balsamic, rosemary, and garlic, step 1: Assemble the lamb. Lamb shoulder, sliced onion, garlic, rosemary, bay leaf, kosher salt, and ground black pepper are placed inside a slow cooker with a braising liquid poured over.

  2. Slow cook the lamb on low for 6-8 hours, tossing every so often, until the lamb shreds easily with a fork. How to make Slow cooked lamb shoulder with balsamic, rosemary, and garlic, step 2: Slow cook the lamb. Lamb slow cooked in a braising liquid until fall-apart tender rests inside a slow cooker. The slow cooker sits atop a grey textured surface.
  3. Shred the lamb: Transfer the lamb to a cutting board or plate. Use 2 forks or a pair of tongs to shred the lamb into bite-sized pieces (as chunky or fine as you’d like). Set aside. Drain off excess fat from the juices in the slow cooker, as desired – I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes, allowing the lamb to absorb some of the excess liquid.
  4. Serve, as desired. This balsamic lamb makes excellent sandwiches & sliders (with peppery arugula, crumbled feta, & balsamic glaze), & it’s also great on its own, with mashed potatoes, roasted veggies or a fresh green salad. Enjoy! Two servings of shredded balsamic lamb are served over mashed potatoes in white ceramic bowls with broccolini and extra braising liquid over top. The bowls sit atop a gray textured surface with loose sprigs of rosemary, a silver fork, a striped linen napkin and a glass of white wine surrounds the bowls.

Notes

  • Lamb shoulder: You can typically find lamb shoulder in the butcher case at conventional grocery stores, sold as a roast or individual steaks. Either work in this slow cooked lamb shoulder recipe! Using boneless (pictured) or bone-in lamb shoulder is a matter of choice & availability. Bone-in is great for the added flavor, however lamb shoulder tends to be a more expensive cut so buying boneless is a little more budget friendly. Since this is a slow cooked recipe, other tough cuts will work well (such as lamb shanks). If you cannot find lamb shoulder, the flavors of this recipe are great with beef, too.
  • Make-Ahead, Storage, & Freezing:
    • Storage & Reheating: Leftover shredded balsamic lamb shoulder stores very well – it’ll get even better as it sits & its flavors have the chance to meld together! Transfer cooled pulled lamb shoulder to an airtight container & store in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave until warmed through.
    • Freezing Instructions: Slow cooked lamb shoulder is also incredibly freezer-friendly. To freeze, transfer the cooled pulled lamb shoulder to a freezer container (or divide it up between multiple freezer containers for smaller portions). Freeze up to 3 months. To thaw, place the frozen pulled lamb shoulder in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat on the stovetop or in the microwave until warmed through & serve as desired.
  • Alternate Cooking Methods: 
    • Slowly Braised Dutch Oven lamb shoulder: Add 2 tablespoons olive oil to large, heavy-bottomed oven-safe pot with a tight-fitting lid over medium-high heat (such as a 5-qt Dutch oven). Use paper towel to pat the lamb shoulder completely dry, then season with kosher salt & ground black pepper according to Step 1 of Recipe Directions. Once the oil in the pot is shimmering hot, carefully add in the seasoned lamb shoulder roast. Cook 3-4 minutes per side, including the ends & narrow sides, until nicely browned. Once browned, assemble the lamb shoulder according to Step 1 of Recipe Directions, above. Bring the Dutch oven to a boil, then reduce heat to maintain a gentle simmer. Cover & simmer 3-4 hours, until the lamb shoulder is very tender. Alternatively, you could transfer the Dutch oven to a 325 degree F oven & oven-braise for the same amount of time. Shred & serve according to Steps 3-4 of Recipe Directions, above. 
    • Electric Pressure Cooker / Instant Pot lamb shoulder: If desired, start by using your Instant Pot’s “Sauté” setting to brown the lamb shoulder. Use paper towel to completely dry the lamb shoulder, then season with kosher salt & ground black pepper according to Step 1 of Recipe Directions. Heat 2 tablespoons olive oil in the Instant Pot, then add the seasoned lamb shoulder & cook 3-4 minutes per side, including the ends & narrow sides, until nicely browned. Once browned, assemble the lamb shoulder according to Step 1 of Recipe Directions, above. Cover & seal the pressure cooker and cook on manual high pressure for 70 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. Shred & serve according to Steps 3-4 of Recipe Directions, above. 

Keywords: lamb, slow cooker lamb, lamb shoulder recipe, slow cooked lamb

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, & Pinterest for more easy, modern recipes & fun!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 9.11.23
    Claudia said:

    Made this last night and it was superb! The only thing I substituted was wine in lieu of the balsamic vinegar. I had everything but the vinegar, so I just went with red wine…still came out fabulous. I used the dutch oven method, per your instructions. Thank you for offering an alternative cooking method aside from a crockpot (don’t have one).

    ★★★★★

    Reply
    • 9.11.23
      Emma @ Plays Well With Butter said:

      So happy to hear this turned out great for you, Claudia! Red wine is a great sub for the vinegar. Thank you for the kind review!

      Reply
  2. 5.7.23
    Trudy Samuelson said:

    5-7-2023. Made this yesterday exactly as stated (only sub was yellow onion – didn’t have Vadalia). My lamb shoulder was recently butchered by friends who raise lambs – so it had the bone in. Cooked exactly as recommended in my crock pot. Lamb was perfectly cooked, broth was delicious & it was beautiful. As stated will make great sandwiches tomorrow. I served with green salad and mushroom risotto. Here’s what my 52 yr old daughter & her hubby said “lamb is melt in your mouth tender & delicious – dinnner is beautiful”. As the re pie says, it’s easy and so tasty. Ps I only used 1/2 cup balsamic

    ★★★★★

    Reply
    • 5.8.23
      Emma @ Plays Well With Butter said:

      Thank you so much for your kind review, Trudy!! We love hearing that your whole family enjoyed this recipe!

      Reply
  3. 4.9.23
    Ian said:

    Prepared for Easter. Out of 9 adults and 4 kids, I was the only one who touched this. Acquired taste, to say the least. Prepare for yourself before making for company

    ★

    Reply
    • 4.10.23
      Jess Larson said:

      Hi Ian – I’m sorry to hear that it wasn’t a hit with your crowd. Did the recipe not come out as expected? Does your family typically enjoy lamb? A one-star rating is surprising to me, as I’m confident this recipe works as promised & will be delicious for those who enjoy lamb. If there’s anything we can do to help, please let us know.

      Jess

      Reply
  4. 4.2.23
    Gina Benson said:

    Hello!

    I am wondering if you have ever tried or would recommend marinating your ingredients with the lamb before cooking it?

    Reply
    • 4.3.23
      Erin @ Plays Well With Butter said:

      Hi Gina! We’ve never tested marinating the ingredients beforehand and with the slow cook method, the flavors all have plenty of time to infuse & come together yielding a full-flavored & tender lamb dish. Hope you try it soon!

      Reply
    • 4.3.23
      Emma @ Plays Well With Butter said:

      Hi Gina, since the lamb is slow-cooked, it has plenty of time to absorb all the delicious flavors as it’s cooking!! No marinating needed 🙂

      Reply
  5. 12.12.22
    Paulette said:

    This looks wonderful. Will this work with boneless leg of lamb? I couldn’t find shoulder at my local grocery store.

    Reply
    • 12.12.22
      Erin @ Plays Well With Butter said:

      Hi Paulette! Boneless leg of lamb should work too – you’ll just want to keep in mind that lamb leg typically has less fat & connective tissue as lamb shoulder so it tends to cook a bit faster & you may need to adjust the liquid amount the lamb is slow cooked in by adding more beef stock to ensure there is enough liquid so that the leg of lamb doesn’t become dry while slow-cooking.

      Reply
      • 12.13.22
        Paulette said:

        Thank you! I’m going to try it this week.

        Reply
  6. 8.14.22
    I kidd said:

    Wow! From so few ingredients give an amazing dinner. Thank you so much. This will definitely be our favourite. Love love love.

    ★★★★★

    Reply
    • 8.15.22
      Erin @ Plays Well With Butter said:

      Thank you & couldn’t agree more! So glad you loved the flavors & thanks so much for dropping a comment!

      Reply
  7. 6.24.22
    Marie Anne said:

    What can I substitute the maple syrup with?

    Reply
    • 6.24.22
      Erin @ Plays Well With Butter said:

      Hi Marie Anne, thanks for reaching out! The maple syrup really pairs well with the balsamic for the perfect balance of tangy & sweet flavor. While we haven’t tested it, you could try brown sugar instead – we just can’t say if it will taste exactly as described in the blog post. Let us know if you do try an alternative & how it goes!

      Reply
  8. 5.1.22
    Eric Levasseur said:

    Can I use regular balsamic instead of dry ?

    Reply
    • 5.1.22
      Jess Larson said:

      Hi Eric – Yes, any good balsamic vinegar will work for this recipe!

      Reply
    • 5.1.22
      Eric Levasseur said:

      Can you use regular balsamic instead of aged balsamic is what I meant ?

      Reply
  9. 9.13.21
    Allison K Modra said:

    Do you have a red wine you recommend with these sandwiches?

    Reply
    • 2.22.22
      Erin @ Plays Well With Butter said:

      Hey Allison! You can’t go wrong with lamb & your fave Pinot Noir – hope you enjoy!

      Reply
  10. 3.31.20
    Rob Hoiting said:

    This was delicious! I made it in my mom’s slowcooker. I don’t have a slow cooker myself, but I do have an instant pot. Could you make this with an instant pot as well?

    ★★★★★

    Reply
    • 4.2.20
      jess said:

      Hey Rob – I’m so glad you loved this Rosemary & Garlic Balsamic Lamb! I think you could definitely do it in the Instant Pot next time – I’ve not yet done this myself, but some quick Googling has me thinking that manual high pressure for 50-60 minutes with a natural pressure release should work. I would maybe take the extra couple of minutes to brown up the lamb before you begin pressure cooking. & don’t forget – the Instant Pot needs at least 1 cup of liquid to seal properly. The full recipe, as written, should work just fine, but if you halve it (or reduce by some other amount), you just want to make sure to add enough liquid to the post to pass that 1 cup threshold.

      Please let me know if you try it again!

      Reply