Made this for dinner on Tuesday night and it was amazing if I do say so myself.  After mastering rack of lamb, I decided it was time to try my hand at making some lamb in the Crockpot. And the side dish was inspired by an amazing menu item at Lola restaurant in downtown Seattle that my friend Lorena and I shared last weekend.



1 lamb shoulder (mine was on the small side, probably about a pound and a half, but next time I will get a big one! just increase ingredients below depending on size)

1/4 cup of olive oil

1 tsp crushed garlic

1 onion, sliced

1/2 a cup of white wine

Fresh herbs, mint, rosemary, and thyme (I used about 2 sprigs of rosemary, 6 sprigs of time, and the leaves off of about 5 mint sprigs)

Sea Salt and Pepper

Brussels Sprouts:

1 lb. Brussels Sprouts, ends removed and sliced in half

2 apples (I used gala), chopped

3 pieces of bacon, chopped

Cinnamon, salt, and pepper


The night before you want to have lamb, use a food processor or chopper to combine the herbs, garlic, and olive oil along with some sea salt and pepper

Rub all over the lamb shoulder and refrigerate

I also chopped up my onion the night before to save time

In the morning, put the sliced up onion on the bottom of the Crockpot, and then place the lamb shoulder, fat side up, on top of onions

Pour over white wine and cook on low for 8 hours

You will come home to an amazing aroma, try not to eat it all straight from the pot! Pull off the strings and shred the lamb up with the onions and while that stays warm, make your brussels sprouts.

Pre heat oven to 400 degrees

Get your chopped bacon into large skillet and cook until almost done. Remove from pan using slotted spoon and set aside.

Put brussels sprouts into skillet along with some sea salt and pepper, and sautee until lightly coated with bacon fat, about 3 minutes.

Spread brussels sprouts out onto foiled baking sheet and spread apples out along with sprouts. Sprinkle lightly with more salt, pepper, and cinnamon

Put baking sheet into oven for 20 minutes, at 20 minutes, pull out, sprinkle bacon over sprouts and apples, and put back in for another 10 minutes

Pull out for unbelievably good brussels sprouts. Notice the finger in the photo? That was me swatting Michael away because he wouldn’t stop eating these off the pan!

Serve along with your lamb – enjoy!