Drool-Worthy Slow-Cooker Adobo Lamb Recipe: Moist & Juicy Lamb You'll Crave by Elisa Schmitz

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 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.

Serve this drool-worthy lamb for 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!

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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

Helpful Products

• Slow Cooker
• Slow Cooker Liners
• Meat Thermometer
• Recipe Binders
• Tongs
• Mixing Spoon
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Rubber Spatula
• Airtight Containers
• Kitchen Towels
• Pepper Grinder

Recipe Notes

• I used a 3 1/2-pound boneless lamb leg, but you could use bone-in (note that it may affect cooking time).

• If your lamb is too big for your slow cooker, you can cut some of it off to make it fit.

• You can use regular soy sauce, low-sodium soy sauce, gluten-free soy sauce (which is what I used) or tamari for this recipe.

• I shredded the lamb with two forks and put it back into the slow cooker to soak up the sauce. You also could carve the lamb in slices, if you prefer.

• Lamb is done when it reaches 145 degrees F on a food thermometer.

• Store leftover lamb in an airtight container in the refrigerator.

• This lamb is delicious served over rice or on rolls as sliders with a side of the juices from the slow cooker.

Here's how to make it:

1. Place the vinegar, soy sauce, garlic, ginger, onion, peppercorns, brown sugar and bay leaves into the slow cooker. Stir to combine.
   
2. Place the lamb into the mixture in the slow cooker.
   
3. Toss to coat.
   
4. Cover the slow cooker with the lid.
   
5. Cook on high heat for 4 hours. Lamb is done when it reaches 145 degrees F on a meat thermometer.
   
6. Remove the lamb from the slow cooker and put it into a large mixing bowl.
   
7. Shred the lamb with two forks.
   
8. 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.)
   
9. Remove the bay leaves before serving. Serve over rice (be sure to include plenty of delicious sauce) or on pita or in rolls.
   

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. This recipe has been analyzed by HappyForks. However, 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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