Asian Slow Cooker Boneless Leg of Lamb
 
Prep time
Cook time
Total time
 
This really is a no effort type of meal with amazing results that will give you melt in your mouth tender meat and a sauce that has a slight heat with sweet and sour flavours.
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 6
Ingredients
  • leg of lamb, bone removed and stored in the freezer till you want to make a stock
  • salt and pepper to season the lamb prior to browning, a good amount of both
  • ¼ cup water
  • ½ cup kecap manis
  • ¼ cup brown sugar
  • 1 tsp sesame oil
  • ¼ cup cider vinegar
  • 3 star anise
  • 3 stalks lemon grass, bruised
  • large thumb size piece of ginger, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 large red chillies, roughly chopped
  • 6 shallots, sliced on the diagonal
Method
  1. Heat up a pan large enough to hold the lamb. Once hot add some oil and brown the meat all over really well. Place this into your slow cooker.
  2. Into the still hot pan add the water to deglaze the bottom and get all the brown bits from the lamb. Add the rest of the ingredients, except the shallots, and bring to a simmer. Pour this over the lamb and then place on the lid.
  3. Leave to cook on high for 6 hours. About 3 hours in you can turn the lamb over and then baste with the juices every hour or so after that.
  4. When it’s cooked and falls apart easily, remove the lamb and leave covered till ready to use/eat.
  5. Strain the delicious liquid into a saucepan and bring to a boil. Reduce it slightly.
  6. Pour the reduced sauce over the lamb and sprinkle over the sliced shallots. Serve with green vegetables and rice or noodles. I chose to make a Lamb Rice Bowl for the first night…
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/asian-slow-cooker-boneless-leg-lamb/