Slow Cooker Sticky Asian Lamb

written by CrockPot Cooking | March 24, 2020

Ingredients

3 pounds lamb shoulder
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup brown sugar
1 tablespoon stir fry oil (Asian)
4 cloves minced garlic
1/4 cup rice wine vinegar
1 teaspoon cayenne pepper (optional)
1 tablespoon toasted sesame seeds (optional)

Directions

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.