Description
A succulent fusion of tender lamb shoulder slow-cooked in a sweet and savory teriyaki glaze. A perfect blend of umami, ginger, and garlic.
Ingredients
Scale
- 3 lbs lamb shoulder, cut into 2-inch chunks
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp vegetable oil for searing
- Sliced green onions and sesame seeds for garnish
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Sear lamb chunks on all sides until browned, then transfer to the slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Pour the sauce over the lamb in the slow cooker, stirring to coat the meat thoroughly.
- Cover and cook on Low for 8 hours or High for 4 hours until the meat is tender.
- Strain the cooking liquid into a saucepan and bring to a simmer over medium heat.
- Whisk in the cornstarch slurry and stir constantly until the sauce thickens and becomes glossy.
- Return the lamb to the thickened glaze and toss gently to coat. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Fusion