When it comes to recipes inspired by global cuisine, I am a novice at best. Heck, I have just begun to feel comfortable preparing the types of meals I grew up eating, so tackling something global was a bit daunting. And doing it with a type of meat I have only ever even eaten one time, let alone cook, was downright scary.
But I have never backed down from a challenge. Ever. It’s kind of a blessing and a curse really.
And so here I am about to share with you a recipe that incorporates two things I have never done before.
But before I do that, let me tell you a little bit about the American Lamb Board and what they sent me to help me expand my culinary horizons.
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The 13-member Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colorado.
Lamb is often overlooked as a meat of choice in this country, but after making this recipe
I received a lamb shoulder
I chose an Asian inspired recipe because my husband and I both love Asian cuisine
The first step before putting the lamb shoulder in the slow cooker was to sear it. I used Asian stir fry oil
I then made the sauce which really had only a few ingredients: soy sauce
It was really good! I used the cayenne, and even though my daughter said it was too hot, she kept asking for more. It was the sweet kind of hot that keeps you wanting more – and drinking a lot of milk. So if you don’t want the heat, reduce or eliminate the cayenne altogether.
- 2-3 lb lamb shoulder
- ½ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 1 tbsp Asian stir fry oil
- 4 cloves minced garlic
- ¼ cup rice wine vinegar
- tsp cayenne pepper (optional)
- 1 tbs toasted sesame seeds (optional)
- Sear lamb shoulder in Asian stir fry oil over high heat until brown on all sides.
- Add to slow cooker.
- Mix all other ingredients together in a small bowl until combined.
- Pour over lamb.
- Cook on high for 2 hrs.
- After 2 hrs, turn lamb over and baste with sauce.
- Continue cooking on high for another 2 hours or on low for 4 hours.
I encourage you to consider lamb
Have you ever cooked with lamb? If not, why not?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
That sounds SO good. I have been craving Asian food this past week, too 😉
OK so I have to admit, I don’t really care for lamb, but I bet this would be good, really good with a pork shoulder too! If I can figure out how to use to the brand new pressure cooker I just bought, as a slow cooker (it has that option), I’m going to make this, this week!
Yum. Now this pregnant mama wants this in her belly right now! I have never tried lamb to be honest…but I should give it a try. I think I could get my family to eat this if I dont divulge the kind of meat they are eating!
I have never tried lamb. This looks delicious though. I love how it looks tender but juicy.
Have never cooked with lamb before, but this looks divine! Your pictures are fantastic and this recipe looks amazing. Will have to try it out!
That lamb looks so tender and delicious. Oh, I could eat a big plate of that right now – you’ve made me hungry!
Well, first off I must say that you make that lamb look DELICIOUS!!! But, I just can’t do lamb. I think of them too much as animals to love on!!!
I don’t think I’ve ever had lamb. It looks perfect on this bed of rice though — mouthwatering!
Woah! This looks amazing! I think I will need to try it with some paleo ingredients and see how it turns out! I love lamb
I’m not sure if I’ve ever bought lamb shoulder but this looks amazing. I need to try this recipe. By the way, that lamb looks soooo tender!
That looks delicious! I didn’t know you could cook lamb in the slow cooker. Now that I know, I have to try this recipe!
I’ve never cooked with lamb but I’m not a big fan of that type of meat. Regardless, your recipe looks absolutely delicious. I’d definitely try it 🙂
Dude, I was reading through this thinking, “Damn, this looks amazing. I really wish it was from someone who understands gluten free.” Then I got to the end and it was YOU. And like, I know this is your blog, but it was YOU. And that’s SO exciting to me because my fam loves Asian food and this one? It’s being made this week.
I’d love to try and make this Paleo. We went with the ingredients we knew would work – the hoisin sauce and the brown sugar because it was the first time I made anything like this. Next time I’m going with honey and maybe a homemade BBQ instead of the hoisin.
This looks absolutely amazing. I love the addition of cayenne and sesame seeds. Great pictures!!
I love the sauces used in Asian food and of course anything slow cooked usually turns out delicious! To be honest I have NEVER cooked with Lamb. I never see it around here and even when I go to the butchers he doesn’t carry it without special ordering it because people rarely cook it around here. I have had lamb once and that was when I was a pre teen. I couldn’t even tell you what it tasted like!
I have never eaten lamb, but I do love slow cooker meals. It’s the perfect time of year of them.
Wow, Kim! That looks delicious! I never thought I could cook lamb but that actually sounds doable. Thank you!
So it looks delicious … but I don’t think I’d eat it. I am not a fan of lamb. I couldn’t tell you WHY though, because I don’t think I’ve ever tried it.
The sauce is somewhat similar to one I use to roast pork shoulder. It’s the bomb.
I actually don’t like lamp but I would do this with pork. In fact I did something similar the other night for tacos., It was so good.
Geez Kimberly, this looks delicious! I need to try this for New Years.
Sounds yummy! I love anything you can cook in a slow cooker.
Mmmm, that looks tasty. I’ll be passing this along to the chef in our house….my hubby. He’ll be making this for sure. Thank you for sharing.
Oh, YUM! I think I’ve been afraid to cook lamb, not sure why.
I have never had lamb, can you believe that?! That looks amazing though!
I have not, I guess I just never had it so didn’t think about it. I would love to try though!
I absolutely LOVE lamb! It’s been a favorite of mine since I was a child. We always serve it at Easter. Last month when I went home to France to celebrate my parents anniversary we had a “mechoui” — a whole lamb roasted on a spit over a charcoal fire. It was out of this world! I can’t wait to try this recipe. It sounds delicious!
You know I don’t think I have ever had lamb, but I have heard it is delicious. This recipe looks very yummy and filling!
Currently in the slow cooker now and smelling Amazing 🙂
Im from Perth, Western Australia and lamb is probably on the menu weekly for most Aussies!
If I want to prep this before I go to work what would be the best temp to put it on since I won’t be there for it to be on high for 2 hrs?
I would just put it on low for all day, maybe increase the liquid using water or a combo of water & soy since the water will dilute the sauce already in there, or increase all of the liquid ingredients slightly since you won’t be able to baste it and don’t use water.
Good luck!