When it comes to recipes inspired by global cuisine, I am a novice at best. Heck, IÂ 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.
Lamb is often overlooked as a meat of choice in this country, but after making this recipe
, I have to tell you that it is my new favorite, and with over 82,000 family-owned sheep farms in the US it’s a good chance you can actually get it locally and year-round. Lamb is tender, high-quality and full of flavor, and the perfect compliment for all sorts of global flavors including Latin, Middle Eastern, Asian and Mediterranean.
I received a lamb shoulder
. It was roughly 3 lbs before cooking and came wrapped in a twine mesh. I’d never seen raw lamb before and I hope you aren’t squeamish about these things but I wanted to show it to you before cooking.
I chose an Asian inspired recipe because my husband and I both love Asian cuisine
and he is familiar with it in case I needed help.
The first step before putting the lamb shoulder in the slow cooker was to sear it. I used Asian stir fry oil
but you can use peanut oil
as well.
I then made the sauce which really had only a few ingredients: soy sauce
, Hoisin sauce
, brown sugar
, minced garlic
, rice wine vinegar
and Asian stir fry oil
. Cayenne pepper and sesame seeds
are optional. I placed the roast in the slow cooker, poured the sauce over it and cooked it on high for 2 hours. I then flipped the lamb shoulder over and basted it with the sauce and continued to cook on high for another 2 hours. If you need it longer, you can turn it down to low after the initial 2 hours or if your slow cooker has a warm setting, simply set it to warm for as long as you need before you plan to serve it. I then removed the roast from the slow cooker and poured the sauce into a saucepan and heated it on the stovetop to reduce  and thicken. I served it over white rice.
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.
Slow Cooker Sticky Asian Lamb
Print RateIngredients
- 2-3 lb lamb shoulder
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1 tbsp Asian stir fry oil
- 4 cloves minced garlic
- 1/4 cup rice wine vinegar
- tsp cayenne pepper optional
- 1 tbs toasted sesame seeds optional
Instructions
- 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
next time you are shopping for meal ingredients for your family!
Cristine Rainey says
July 18, 2017 at 10:19 amIf 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?
Kim says
July 18, 2017 at 10:27 amI 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!
Laura says
July 15, 2015 at 6:22 amCurrently in the slow cooker now and smelling Amazing 🙂
Im from Perth, Western Australia and lamb is probably on the menu weekly for most Aussies!
Cara says
December 8, 2014 at 12:53 pmYou know I don’t think I have ever had lamb, but I have heard it is delicious. This recipe looks very yummy and filling!
Valerie Remy-Milora says
December 5, 2014 at 4:56 pmI 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!
Jesica H says
December 5, 2014 at 2:06 pmI have not, I guess I just never had it so didn’t think about it. I would love to try though!
Heather says
December 5, 2014 at 10:28 amI have never had lamb, can you believe that?! That looks amazing though!
Melissa says
December 4, 2014 at 9:55 pmOh, YUM! I think I’ve been afraid to cook lamb, not sure why.
Digna D. says
December 4, 2014 at 5:56 pmMmmm, 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.
Stephanie Keeping says
December 4, 2014 at 4:56 pmSounds yummy! I love anything you can cook in a slow cooker.
Raijean says
December 4, 2014 at 4:00 pmGeez Kimberly, this looks delicious! I need to try this for New Years.
melinda says
December 4, 2014 at 12:56 pmI 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.
Robin Gagnon says
December 4, 2014 at 12:03 pmThe sauce is somewhat similar to one I use to roast pork shoulder. It’s the bomb.
Sara P. (@SensiblySara) says
December 4, 2014 at 10:42 amSo 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.
Ashley - Embracing Homemaking says
December 4, 2014 at 10:13 amWow, Kim! That looks delicious! I never thought I could cook lamb but that actually sounds doable. Thank you!
Jennifer H says
December 4, 2014 at 9:49 amI have never eaten lamb, but I do love slow cooker meals. It’s the perfect time of year of them.
Avry says
December 4, 2014 at 9:44 amI 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!
Denine Anderson-Regan says
December 4, 2014 at 9:28 amThis looks absolutely amazing. I love the addition of cayenne and sesame seeds. Great pictures!!
Summer Davis says
December 4, 2014 at 12:35 amDude, 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.
Kimberly Grabinski says
December 4, 2014 at 8:12 amI’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.
Marybeth Hamilton says
December 3, 2014 at 11:56 pmI’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 🙂
Penelope says
December 3, 2014 at 10:03 pmThat looks delicious! I didn’t know you could cook lamb in the slow cooker. Now that I know, I have to try this recipe!
Liz Mays says
December 3, 2014 at 8:40 pmI’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!
Emily says
December 3, 2014 at 7:07 pmWoah! This looks amazing! I think I will need to try it with some paleo ingredients and see how it turns out! I love lamb
Kecia says
December 3, 2014 at 6:54 pmI don’t think I’ve ever had lamb. It looks perfect on this bed of rice though — mouthwatering!
Shop with Me Mama (Kim) says
December 3, 2014 at 6:42 pmWell, 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!!!
Natalie says
December 3, 2014 at 4:51 pmThat lamb looks so tender and delicious. Oh, I could eat a big plate of that right now – you’ve made me hungry!
Pennywise Cook says
December 3, 2014 at 4:41 pmHave never cooked with lamb before, but this looks divine! Your pictures are fantastic and this recipe looks amazing. Will have to try it out!
Holly says
December 3, 2014 at 3:59 pmI have never tried lamb. This looks delicious though. I love how it looks tender but juicy.
Rebecca Orr says
November 19, 2014 at 10:43 pmYum. 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!
Audrey at Barking Mad! says
November 17, 2014 at 12:30 pmOK 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!
Robin (Masshole Mommy) says
November 13, 2014 at 7:11 pmThat sounds SO good. I have been craving Asian food this past week, too 😉