Get out your Crock-Pot and make it easy on yourself this Easter.
Cooking time: 6 hours (high) or 7-8 hours (low)
1.5 leg or shoulder of lamb
1 tbsp vegetable oil
Thumb sized piece of ginger, peeled and finely chopped
2 large cloves of garlic, finely chopped
1 red chilli, finely chopped (use chilli to your preference of heat)
3 star anise
2 lemon grass stalks, bashed
200ml sweet chilli sauce
100ml rice wine vinegar
150ml dark soy sauce
1 tbsp sesame oil
To serve Ã¢â‚¬â€œ egg fried rice or rice noodles, steam Asian greens, Shredded spring onions, seasame seeds
Mix all the sauce ingredients together and set aside.
Preheat a large frying pan/Crock-Pot® SautÃƒÂ© Slow Cooker pot & add in the vegetable oil.
Brown the lamb on all sides until golden, remove & place into your Crock-Pot® Slow Cooker or place back onto your Crock-Pot® SautÃƒÂ© Slow Cooker heating base.
Pour over the sauce, cover with the lid and cook on high for 6 hours or low for 7-8 hours.
Once the lamb has finished cooking, carefully remove from the inner bowl and set aside to keep warm. (If you would like your lamb crispy, place on a baking sheet in a hot oven for 10 minutes).
Remove the star anise and lemon grass from the sauce, adjust seasoning and thicken if required with a little corn flour mixed with water.
Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving suggestions below.
To serve – shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.