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Slow Cooker Kalbi Leg of Lamb
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Description
Tender leg of lamb, Korean style sauce, in your crock pot. No joke! Your eyes will roll back in your head after the first bite. Make it now … I mean, tomorrow morning!
Ingredients
- 3 pounds Butterflied Leg Of Lamb (organic Is Best)
- 1 jar (about 12 Oz. Jar) Kalbi Korean BBQ Marinade
- ½ cups Water
- 1 Tablespoon Cornstarch
- 6 Tablespoons Sliced Mushrooms
- 2 teaspoons Sesame Seeds
Preparation
1. Remove lamb from its packaging and marinate overnight in the entire jar of kalbi marinade, turning once or twice.
2. Remove butcher twine in morning and place meat and all the marinade in a slow cooker.
3. Add 1/2 cup water.
4. Turn slow cooker on Low for 8-10 hours.
5. Fifteen minutes before serving, remove the lamb and let it rest on a platter. Tent with foil.
6. Skim the fat off of the top of the sauce in the slow cooker. You should get quite a bit, maybe 3/4 cup or more.
7. Mix cornstarch with 2 tablespoons cold water to make a slurry and pour back into the slow cooker. Turn the cooker on High to let the sauce thicken.
8. Add mushrooms.
9. Right before serving, remove the fatty piece from the lamb and shred the lamb. Sprinkle with sesame seeds.
Serve with sauce on the side, or drizzled on top.
Goes well with hummus, mixed greens salad with pistachio-crusted goat cheese, and boiled red potatoes and French green beans. Go for it! It’s AMAZING!
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mammacubed on 6.15.2010
I made this with beef — cant wait to make it with lamb. It was awesome.