Drool-Worthy Slow Cooker Adobo Lamb Recipe Is Craveable (9 Ingredients) by Elisa Schmitz
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If you’ve tried Filipino adobo chicken, then you know how incredibly flavorful it is. I recently experimented with my recipe for slow-cooker adobo chicken to see if it would work with lamb. I'm happy to report that it did. This drool-worthy slow-cooker lamb recipe results in savory, moist and juicy lamb you will crave!
This high-protein recipe is actually a tale of two grandmothers. My kids' grandmother (their Lola) from the Philippines often made Filipino adobo chicken for us. Considered the national dish of the Philippines, adobo chicken has a tasty, tangy flavor and an exceptionally tender and juicy texture. My grandmother from Croatia often made Mediterranean lamb for us. With Old World flavor and a moist and juicy texture, it was one of the meals I'd most look forward to on special occasions.
Combining the two in the slow cooker created a fusion of flavor that we couldn't get enough of. Making adobo lamb in the slow cooker was as easy as it was delicious. The meat was so tender and juicy, and the sauce is amazing served over rice or for "au jus" style dipping and serving.
To make this easy, gluten-free slow-cooker recipe, you need nine simple ingredients: a 3- or 4-pound lamb leg (I used boneless lamb), white distilled vinegar, soy sauce or tamari, garlic, ginger, black peppercorns, onion, bay leaves and brown sugar. After only five minutes of prep and four hours of slow cooking, this succulent lamb recipe is ready to wow your family. Check out the health benefits of lamb.
Cooking Tip: If your lamb is too big for your slow cooker, you can cut some of it off to make it fit. I used a 3 1/2-pound boneless lamb leg, but you could use bone-in, but it may affect cooking time.
Serve this drool-worthy lamb as a high-protein dinner over rice to soak up the savory sauce, or on pita or rolls as lamb sandwiches. Add your favorite side dishes to round out the meal!
Cuisine: Filipino / Asian
Prep Time: 5 minutes
Cook Time: 4 hours (high)
Total Time: 4 hours
Servings: 8
Ingredients
- 3- or 4-pound lamb leg (I used boneless lamb)
- 1/2 cup white distilled vinegar
- 1/2 cup soy sauce, low-sodium soy sauce or tamari
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and sliced
- 3/4 cup white onion, diced
- 1 teaspoon black peppercorns
- 5 tablespoons brown sugar
- 3 bay leaves
Here's how to make it:
- Place the vinegar, soy sauce, garlic, ginger, onion, peppercorns, brown sugar and bay leaves into the slow cooker. Stir to combine. (For a gluten-free dinner, use tamari instead of soy sauce.)
- Place the lamb into the mixture in the slow cooker.
- Toss to coat.
- Cover the slow cooker with the lid.
- Cook on high heat for 4 hours. Lamb is done when it reaches 145 degrees F on a meat thermometer.
- Remove the lamb from the slow cooker and put it into a large mixing bowl.
- Shred the lamb with two forks.
- Return it to the slow cooker. Stir to combine with the juices in the slow cooker. (You also could simply carve the lamb and serve it in slices.)
- Remove the bay leaves before serving. Serve over rice (be sure to include plenty of delicious sauce) or on pita or in rolls. Store leftover lamb in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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