This Japanese lamb recipe features a savory marinade that complements the meat's rich flavor while it cooks slowly in the crock pot. Ideal for easy dinners or meal prepping for the week ahead.
2 pounds boneless leg of lamb or lamb roast
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons vinegar
2 tablespoons sherry
2 cloves garlic, crushed
1/4 teaspoon ground ginger
Place the lamb in the crock pot.
In a bowl, combine the soy sauce, honey, vinegar, sherry, garlic, and ginger and whisk until smooth and combined.
Pour the mixture over the lamb in the crock pot. Cover the crock pot and cook on low for 8 hours or until the lamb is cooked and registers 145-160 degrees F (medium rare to medium) on a meat thermometer.
Remove the lamb from the crock pot and slice as desired.
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reviews & comments
January 28, 2017
Delicious. Eaten up and complimented by adults who don't like lamb, and picky kids! Will be using this again. (Substituted red wine for the sherry and a mix of rice wine vinegar and apple cider vinegar for the vinegar since that's what I had.)
November 24, 2010
Thanks for the recipe!!! I didn't put Sherry in and used veggi broth but it still turned out amazing!!! Our picky 8 and 2 year olds gobbled it down like there was no tomorrow! Thanks again eh! CHEERS