Slow Cooker Asian Spiced Lamb is a tender and flavourful shoulder roast infused with Asian spices. It’s easy to make in your slow cooker and is a dish that surprises and delights with its rich deep umami flavours.
Why make Slow Cooker Asian Spiced Lamb?
I love a traditional lamb roast whether in the oven or in my slow cooker. However, it’s sometimes nice to have a change of flavours and this Slow Cooker Asian Spiced Lamb has all the comfort of a roast dinner with the added aromatic spices such as ginger, garlic and chilli.
What ingredients do I need to make Asian Spiced Lamb?
Although there seems to be a long list of ingredients, you probably have some of them in your larder already. Here is what you need:
- Vegetable oil
- Boned and rolled lamb shoulder
- Onions
- Fresh root ginger
- Garlic
- Red chillies
- Soft brown sugar
- Star anise
- Lemongrass stalks
- Lamb stock
- Tomato purée
- Thai Fish sauce
- Lime juice
- Fresh mint leaves
- Fresh basil leaves
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What kind of lamb should I use for Slow Cooker Asian Spiced Lamb?
You can cook any kind of joint of lamb in your slow cooker. But the best lamb cuts for slow cooking are those that have a lot of connective tissue that tenderises as the meat braises slowly. I choose rolled shoulder of lamb for this recipe because it doesn’t contain a bone and is easy to carve. Other cuts of lamb that are good to slow cook are lamb shanks, neck of lamb and leg of lamb.
There is plenty of information about different cuts of lamb and how best to use them in this guide.
How do I choose a good piece of lamb?
Buy your lamb directly from a butcher if you can. Look for meat that is brownish pink with a layer of creamy white fat. Avoid lamb that looks grey and has yellow greasy fat. The colour of the lamb will vary according to the age and breed of animal as rare lamb breeds or older animals tend to have more deeply coloured flesh.
What kind of vegetable oil should I use?
I use either rapeseed (canola) oil or sunflower oil, but you can use any vegetable oil that has a high smoke point. Olive oil has a low smoke point and is not suitable for this recipe.
What is fresh root ginger?
Ginger root is a rhizome, a thick underground stem that sprouts roots and shoots. Ginger originates from south-east Asia and ginger is part of the same family as turmeric.
The ginger roots that we buy are harvested from the plants which then continue to grow. Fresh ginger root is available in most supermarkets as well as greengrocers and markets.
Top Tip
To remove the skin from your ginger root simply scrape it off with a teaspoon.
What kind of chillies should I use for Asian Spiced Lamb?
There are many varieties of chilli and different chillies are available in different parts of the world. I use red chillies that are of medium heat in this recipe. If you like more spice then check out the different heat levels of different varieties with this guide.
What is star anise?
Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum. It has star-shaped pods from which the spice seeds are harvested and has a flavour that is reminiscent of aniseed or licuorice.
What is lemongrass?
Lemongrass stalks have a swollen base which is slightly woody, and made up of tightly packed grey-green leaves. Sometimes also known as Citronella, lemongrass has a lemony sweet flavour which is released when the stalks are cut or bashed. Lemongrass is also available freeze-dried.
What is Thai Fish Sauce?
Thai Fish Sauce or Nam Pla is made from a mixture of fish and salt that has been allowed to ferment for up to two years. Many fish sauces are made with anchovies but they can also be made from shrimp, krill, or mackerel.
What can I substitute for Thai Fish sauce?
If you don’t have fish sauce then the nearest equivalent for this recipe is Worcestershire Sauce as this also contains anchovies. You can also buy vegetarian and vegan equivalents which are often made with seaweed.
Do I have to wrap the Slow Cooker Asian Spiced Lamb in plastic wrap?
No, you don’t have to do that at all, you can cut the lamb straight away and eat it. However, the plastic wrap technique is a really great way to get neat slices. I like to cook the lamb, wrap it tightly in plastic food wrap and leave it until it’s cold. Then I slice it remove the wrap and reheat the slices gently in the spiced stock. The slices stay together and are easy to serve.
Can I make Slow Cooker Asian Spiced Lamb ahead of time?
This recipe is perfect to make ahead of time. It gives you the opportunity to use the wrap technique described above. You can keep the lamb in the refrigerator for 2-3 days before reheating and serving.
Can I freeze Slow Cooker Asian Spice Lamb?
The lamb freezes really well. Cut it into slices first and freeze with the spiced stock. Defrost overnight in the refrigerator and reheat until piping hot before serving.
Vegetarian
This recipe is not suitable for vegetarians.
Gluten Free
There are no obvious wheat products in this recipe. However, please check the packaging of any packaged ingredients such as stock cubes and fish sauce to ensure that they are suitable for your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Slow Cooker Asian Spiced Lamb?
Serve the Slow Cooker Asian Spiced Lamb as a traditional roast with Chantenay carrots and dauphinoise potatoes. The lamb falls apart and tastes fantastic, the flavours of all the spices are there but you can still taste the lamb.
Or serve in a more Asian style with rice or noodles. Leftover Asian Spiced Lamb would be perfect to add to a ramen bowl too. Try it with rice and Sesame Tenderstem Broccoli.
More Roast Lamb Recipes from Farmersgirl Kitchen
Slow Cooker Lamb with Gravy is the perfect way to cook tender and delicious roast lamb that makes its own gravy. It’s the ideal way for busy families to create a special dinner with no stress.
This recipe for Slow Cooker Lamb with Rosemary Garlic and Lemon couldn’t be easier to make. You simply marinate a leg of lamb with rosemary, garlic, and lemon overnight and pop in the slow cooker in the morning.
PIN FOR LATER
Slow Cooker Asian SpicedLamb
Ingredients
- 2 tablespoon (2 tablespoon) vegetable oil
- 1.6 kg (3.5 lb) boned and rolled lamb shoulder
- 2 (2) onions halved and cut into half moons
- 2 tablespoon (2 tablespoon) fresh root ginger grated
- 3 cloves (3 cloves) garlic finely sliced
- 2 (2) red chillies both de-seeded, one chopped and one thinly sliced (I used one dried chilli)
- 1 tablespoon (1 tablespoon) soft brown sugar plus 1 tsp
- 3 (3) star anise
- 2 (2) lemongrass stalks tough outer leaves removed, then bruised
- 1½ litres (2 pt) lamb stock
- 1½ tablespoon (1½ tablespoon) tomato purée
- 2 tablespoon (2 tablespoon) Thai fish sauce
- 2 (2) limes juice
- 10 grams (3 tbsp) fresh mint leaves torn
- 10 grams (5 tbsp) fresh basil leaves
Instructions
- Place the lamb and all the other ingredients into your slow cooker.
- 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.
- 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.
- 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.
Notes
Nutrition
This recipe is published with the permission of Jacqueline O’Donnell.
belleau kitchen says
the lamb looks seriously good!… I do think Aldi get stuff so right. I must go shopping!
Stuart Vettese says
Love Aldi, I wish we had more of them around us. I'm liking the look of the cheesecake 🙂
Coriander Queen says
Shoulder of Lamb is such a great cut of meat, the spices and flavours here sound delicious! And that cheesecake sounds so fresh and tasty! Yum!