Japanese Lamb For Crockpot
Try this simple, yet succulent Japanese dish that is made with chicken broth, soy sauce and a bit of sherry.
Yield
8 servingsPrep
15 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
honey
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | tablespoons |
sherry
|
|
| 2 | each |
garlic cloves
crushed |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 ½ | cup |
chicken broth
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 15 | ml |
honey
|
|
| 3E+1 | ml |
vinegar
|
|
| 3E+1 | ml |
sherry
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1.3 | ml |
ginger
ground |
|
| 355 | ml |
chicken broth
optional |
|
Directions
Put all ingredients in crockpot and cook all day on LOW.
Notes: This workes great on cheap stew lamb; it actually takes away the strong lamb taste. Defat the crockpot juices, thicken with cornstarch, and used it on green beans. That with the lamb and some yellow rice make a great dinner.
