Slow Cooker Sticky Asian Lamb
This Slow cooker lamb shoulder is an easy and delicious way to get your fix of takeout-style Chinese food! The sticky Asian lamb is cooked until tender in a fragrant sauce made with hoisin, soy sauce, rice wine, and spices and is served over steamed rice. It's the perfect meal for a busy weeknight!
Servings: 4
Calories: 303kcal
Ingredients
- 2-3 lb lamb shoulder
- ½ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 1 tablespoon Asian stir fry oil
- 4 cloves minced garlic
- ¼ cup rice wine vinegar
- teaspoon cayenne pepper optional
- 1 tbs toasted sesame seeds optional
Instructions
Preparations
- Mix the marinade ingredients in a small mixing bowl.
Cooking Instructions
- Set a skillet over medium-high heat and add a tablespoon of Asian stir-fry oil or olive oil.
- Sear the lamb shoulder on all sides until evenly browned.
- Switch on your slow cooker and add the browned lamb shoulder to it with any juices from the skillet. Pour the marinade over the lamb and set the slow cooker to high, cooking for 2 hours.
- After 2 hours of slow cooking, flip the lamb, spoon over the cooking juices, and continue cooking it for a further 2 hours on high. Alternatively, you can slow cook lamb shoulder on low heat for 4 hours.
- Remove the cooked lamb from the slow cooker and allow it to rest for 10 to 15 minutes before carving or tearing the cooked lamb roast with two forks.
- Serve the slow-cooked lamb over rice topped with toasted sesame seeds, and spoon over the delicious cooking juices. ENJOY!
Recipe Notes
Searing the lamb
When searing the lamb, make sure that the skillet is very hot before adding the lamb shoulder so that the meat browns evenly.
Overnight marination
If you want to add extra flavor to the lamb, you could marinate it overnight in the fridge in a Ziplock bag before cooking.
Thicker sauce
If the sauce is a little on the watery side, you can easily thicken it up in a pan over medium heat until it reduces. As it reduces, it will become thick and sticky.