Easy recipe for Slow Cooked Sticky Spicy Lamb in 5 Steps
Craving fall-apart lamb? Our easy Slow Cooked Sticky Spicy Lamb recipe is tender, juicy, and simple to make in a crockpot. Try it tonight
Ingredients
- 3 lbs boneless lamb shoulder trimmed of excess fat
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper freshly ground
- ½ cup low-sodium soy sauce
- ½ cup honey or maple syrup
- ¼ cup beef broth
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp sriracha or more, to taste
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
- Sliced green onions and sesame seeds for garnish
Instructions
- Step 1: Sear the Lamb. Pat the lamb shoulder dry with paper towels and season generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Carefully place the lamb in the hot skillet and sear for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared lamb to the insert of your slow cooker.
- Step 2: Make the Sauce. In a medium mixing bowl, whisk together the soy sauce, honey, beef broth, minced garlic, grated ginger, sriracha, and rice vinegar until well combined.
- Step 3: Slow Cook. Pour the prepared sauce evenly over the lamb in the slow cooker. Secure the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours. The lamb is ready when it is exceptionally tender and easily pulls apart with a fork.
- Step 4: Shred Lamb and Thicken Sauce. Carefully remove the lamb from the slow cooker and place it on a large cutting board or in a bowl. Use two forks to shred the meat, discarding any large pieces of fat. Strain the remaining liquid from the slow cooker into a small saucepan. Bring the liquid to a simmer over medium heat. Whisk in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened into a sticky glaze.
- Step 5: Combine and Serve. Return the shredded lamb to the now-empty slow cooker pot (or a large bowl). Pour the thickened sticky sauce over the lamb and toss gently to coat every piece. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds. This dish is excellent over rice, in buns, or with steamed vegetables.
Notes
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave.
Spice Level: Feel free to adjust the amount of sriracha to your personal preference. For a milder version, start with 1 tablespoon. For extra heat, add a pinch of red pepper flakes along with the sriracha.
Serving Ideas: Serve over fluffy jasmine rice, with creamy mashed potatoes, in soft tacos with a slaw, or piled high on brioche buns for delicious sliders.
