Slow Cooker Lamb Shoulder with Yogurt Mint Sauce

Name: Slow Cooker Lamb Shoulder with Yogurt Mint Sauce
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 5 lbs (2.3 kg) bone-in lamb shoulder, trimmed of excess fat, patted dry; 2 tsp (12 g) kosher salt; 1 tsp (2½ g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; 2 medium (300 g) yellow onions, sliced into ½-inch (1.3 cm) rings; 8 cloves (40 g) garlic cloves, minced; 2 tsp (4 g) ground cumin; ½ tsp (1.2 g) ground cinnamon; 1 tsp (2 g) ground coriander; 1½ cups (360 ml) low-sodium chicken or lamb broth; 2 tbsp (30 g) tomato paste; 2 leaves bay leaves; 1½ cups (360 g) whole-milk plain yogurt, at room temperature; ¾ cup (18 g) fresh mint leaves, finely chopped; 2 tbsp (30 ml) fresh lemon juice; 1 clove (5 g) garlic clove, minced, minced; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Tender braised lamb shoulder infused with warm spices, finished with a cooling yogurt and fresh mint sauce. The slow cooker breaks down the meat into succulent strands while aromatics and cumin create a rich, lightly spiced base. Serve over rice or with flatbread to catch the savory pan juices and creamy sauce.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 servings (about 5 pounds lamb with sauce)

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Ingredients

6 servings

5 lbs (2.3 kg) bone-in lamb shoulder, trimmed of excess fat, patted dry
2 tsp (12 g) kosher salt
1 tsp (2.5 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
2 medium (300 g) yellow onions, sliced into ½-inch (1.3 cm) rings
8 cloves (40 g) garlic cloves, minced
2 tsp (4 g) ground cumin
½ tsp (1.2 g) ground cinnamon
1 tsp (2 g) ground coriander
1½ cups (360 ml) low-sodium chicken or lamb broth
2 tbsp (30 g) tomato paste
2 leaves bay leaves
For the yogurt mint sauce
1½ cups (360 g) whole-milk plain yogurt, at room temperature
¾ cup (18 g) fresh mint leaves, finely chopped
2 tbsp (30 ml) fresh lemon juice
1 clove (5 g) garlic clove, minced, minced
to taste kosher salt
to taste freshly ground black pepper

Equipment (6)

6-quart (5.7 L) slow cooker
12-inch (30 cm) skillet or Dutch oven for browning
Cutting board
Sharp knife
Tongs
Small bowl for sauce

Steps

Before you start

Pat the lamb shoulder dry with paper towels for better browning
Gather all aromatics and spices before starting
Have the slow cooker insert ready and positioned
The yogurt sauce is made after braising, so plan for 10 minutes prep at the end

1
Season the lamb
- Pat the lamb shoulder dry with paper towels.
- Season all sides evenly with kosher salt and black pepper.
- Let sit at room temperature for 10 minutes to allow the salt to penetrate the meat.
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Ready when: Meat is fully dry to the touch
Tip: Dry lamb browns better and develops more flavor than wet meat
2
Brown the lamb
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Carefully place the seasoned lamb shoulder in the skillet.
- Brown on all sides, 12–15 minutes total, turning every 3–4 minutes.
- Work in batches if needed, but aim to fit the shoulder in one piece.
- The goal is a deep golden crust on all exposed surfaces, which adds savory depth.
- Transfer the browned lamb to a cutting board.
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Ready when: Crust is deep golden brown on all sides
Tip: Don't rush the browning; good color = better flavor in the braise
3
Build the braising base
- In the same skillet, reduce heat to medium.
- Add the sliced onions and cook for 3 minutes, stirring occasionally, until they begin to soften.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Stir in the cumin, cinnamon, and coriander, stirring constantly for 30 seconds to toast the spices slightly.
- Pour in the tomato paste and stir for 1 minute to caramelize slightly.
- Add the broth, scraping the bottom of the pan with a wooden spoon to release any browned bits (fond).
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Ready when: Broth is simmering and aromatics are fragrant
Tip: Scraping the fond off the pan floor adds deep umami to your braise
4
Transfer to slow cooker
- Pour the braising liquid and aromatics into a 6-quart slow cooker.
- Return the browned lamb shoulder to the slow cooker, nestling it into the liquid so it is about three-quarters submerged.
- Tuck the bay leaves around the lamb.
- Cover and set to low.
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Ready when: Lamb is submerged in liquid and bay leaves are in place
5
Braise on low heatOven 190°F / 90°C
- Cook on low for 7–8 hours.
- The meat is done when a fork easily pulls the shoulder meat apart into strands and the internal temperature reaches 190°F (88°C).
- Resist opening the lid frequently, as steam loss extends cooking time.
- After 6 hours, you may peek to confirm progress.
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Ready when: Meat shreds easily with a fork and internal temperature is 190°F (88°C)
Tip: A meat thermometer inserted into the thickest part confirms doneness without guessing
6
Rest and shred
- Turn off the slow cooker and let the lamb rest in the liquid for 15 minutes.
- Using tongs, transfer the lamb to a cutting board.
- Remove and discard the bay leaves.
- Using two forks, gently pull the meat apart into bite-sized shreds, discarding any large bones or tough sinew as you go.
- Return the shredded lamb to the slow cooker and gently fold it back into the braising liquid.
- Keep on the warm setting until ready to serve, or transfer to a serving vessel if serving immediately.
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Ready when: Meat pulls apart easily into tender shreds
Tip: Shredding while still warm is easiest; cold lamb becomes stiff
7
Make the yogurt mint sauce
- In a small bowl, whisk together the room-temperature yogurt, chopped fresh mint, lemon juice, and minced garlic.
- Season to taste with kosher salt and black pepper.
- The sauce should taste bright, herbaceous, and slightly tangy.
- If it seems too thick, whisk in 1 tablespoon of water at a time until it reaches a pourable consistency.
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Ready when: Sauce is smooth, well combined, and pourable
Tip: Don't heat the yogurt or it will separate; keep it at room temperature for a silky sauce
8
Plate and serve
- Spoon the shredded lamb and braising liquid into shallow bowls or onto a platter.
- Drizzle the yogurt mint sauce over the top or serve it on the side for diners to add to taste.
- Serve hot with basmati rice, couscous, or warm flatbread to soak up the sauce and pan juices.
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Ready when: Food is plated and ready to eat
Tip: The sauce can be dolloped on top or drizzled around the lamb; both presentations look beautiful

Good to know

Tips

For a deeper, more complex braise, add a pinch of ground cloves or cardamom along with the other warm spices.
Serve the lamb over creamy yogurt-dressed cauliflower rice or alongside roasted eggplant and chickpeas for a complete meal.
If your slow cooker runs hot, check the lamb after 6 hours; some cookers finish the job in 6–7 hours instead of 8.
Save the braising liquid even after shredding; it freezes beautifully and can be used as a sauce base for other braises or grains.

Make ahead

You can braise the lamb up to 3 days ahead. Cool completely, then cover and refrigerate the lamb in its braising liquid. Reheat gently in a 300°F (150°C) oven for 45 minutes until warmed through, or in the slow cooker on low for 2–3 hours. Make the yogurt mint sauce no more than 2 hours before serving so the mint stays bright.

Storage & reheating

Refrigerator: Store the braised lamb in an airtight container with braising liquid for up to 4 days. Freezer: Freeze the lamb and braising liquid in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. The yogurt mint sauce is best fresh but keeps refrigerated for 1 day (the mint will darken). Reheat braised lamb gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if the liquid has reduced too much, until warmed through, 10–15 minutes.

Substitutions

low-sodium chicken or lamb broth → beef broth or water with 1 teaspoon of salt dissolved in it. Beef broth adds deeper savor; water will be lighter but still work. Lamb broth, if available, is ideal.
fresh mint leaves → fresh cilantro or a mix of cilantro and parsley (use the same amount). Cilantro brings an herbal brightness; parsley is milder and more delicate. Avoid dried mint, as it lacks the fresh, cooling quality.
whole-milk plain yogurt, at room temperature → Greek yogurt thinned with 2–3 tablespoons of water or Greek yogurt mixed with sour cream (equal parts). Greek yogurt is thicker; thin it so it flows over the lamb. Sour cream adds tanginess if you prefer.
bone-in lamb shoulder, trimmed of excess fat → beef chuck roast or pork shoulder (about 4 lbs / 1.8 kg). Both braise beautifully in the same time and temperature. Beef will be richer; pork will be leaner and slightly sweeter. The sauce pairs well with all three.