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slow cooker with lamb and spices

Slow Cooker Asian SpicedLamb

Jacqueline O'Donnell
A meltingly tender, fragrantly spiced shoulder of lamb bathed in a spiced sauce that you won't be able to get enough of! 
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Asian
Servings 8
Calories 223 kcal

Ingredients
 

  • 2 tablespoon vegetable oil
  • 1.6 kg boned and rolled lamb shoulder
  • 2 onions halved and cut into half moons
  • 2 tablespoon fresh root ginger grated
  • 3 cloves garlic finely sliced
  • 2 red chillies both de-seeded, one chopped and one thinly sliced (I used one dried chilli)
  • 1 tablespoon soft brown sugar plus 1 tsp
  • 3 star anise
  • 2 lemongrass stalks tough outer leaves removed, then bruised
  • 1½ litres lamb stock
  • 1½ tablespoon tomato purée
  • 2 tablespoon Thai fish sauce
  • 2 limes juice
  • 10 grams fresh mint leaves torn
  • 10 grams fresh basil leaves

Instructions
 

  • Place the lamb and all the other ingredients into your slow cooker.
    slow cooker with lamb and spices
  • Cook in the slow cooker for 6 hours on HIGH or 8 hours on LOW.
  • Once it is fork tender,  remove the lamb from the dish and lay onto several layers of cling film, roll up tightly. For best results refrigerate the lamb overnight, wrapped in cling film.
  • If you have refrigerated the lamb then also chill the stock overnight in the fridge as you will be able to easily remove any fat that floats to the top.
  • To serve slice the lamb very thickly, through the cling film, then remove the film and any string holding the rolled lamb together.  
    Lamb joint sliced
  • Before serving reduce the stock by simmering in a saucepan until it is reduced by at least ⅔. Adjusting the seasoning to your liking .
  • Place the slices of lamb in an ovenproof dish and spoon over a little of the reduced stock. Cover with foil and reheat in the oven for 20 minutes at 160C (325F) or cover with plastic wrap and reheat in the microwave for 4 - 5 minutes until piping hot.
    three slices of cooked lamb in stock
  • To serve, carefully lift the lamb slices onto the plate and spoon the reduced sauce over the top serve with vegetables and either rice or potatoes.
    Slow Cooker Asian Spiced Lamb plated with carrots

Notes

This recipe is published with the permission of Jacqueline O'Donnell. 

Nutrition

Calories: 223kcalCarbohydrates: 10gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 81mgSodium: 728mgPotassium: 536mgFiber: 1gSugar: 4gVitamin A: 283IUVitamin C: 25mgCalcium: 42mgIron: 3mg