Asian Slow Cooker Boneless Leg of Lamb

Asian Marinated Slow Cooker Lamb

This is a 6 hour on high or 8-10 hour on low slow cooker recipe for a simply stunning lamb recipe, which you will be able to use through the week in various meals, like a Lamb Rice Bowl, Lamb Tacos, Lamb Ramen Noodle Soup…endless possibilities.

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. Once the lamb is cooked and you are reducing the liquid you can add fresher flavours like coriander root, more chilli and some lime juice. Genuinely mouth wateringly good.

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

1/4 cup water

1/2 cup kecap manis

1/4 cup brown sugar

1 tsp sesame oil

1/4 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

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.

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.

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.

When it’s cooked and falls apart easily, remove the lamb and leave covered till ready to use/eat.

Strain the delicious liquid into a saucepan and bring to a boil. Reduce it slightly.

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…

Lamb Rice Bowls

Asian Slow Cooker Boneless Leg of Lamb
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.
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
Instructions
  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…

 

 

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