Cooked for 6 hours in the slow cooker this aromatic, melt-in-your-mouth, gooey, moist, extra large platter of pure Sticky Asian Lamb had us all dribbling. A really easy, simple dish that you can whack on in the morning yet look like you have been slaving for hours……I’m Lovin’ It!!
You can easily substitute for lamb shoulder, pork shoulder or beef cheeks and the result will be as amazing…….
Ps: If cooking in the oven, cover tightly with foil and cook for approx 3 hours on 170 degrees or until the lamb pulls apart easily with a couple of forks.
Prep time: 20 Minutes
Cooking time: 6.5 Hours
$$ Medium Budget
Serves 6-8
For the Sticky Asian Lamb:
2kg leg of lamb, on the bone
1tbs of peanut oil
1/2 a cup of kecap manis (indonesian sweet soy)
1 tsp sesame oil
1/4 cup of rice wine vinegar
1/4 cup of brown sugar
3 star anise
2 stalks fresh lemon grass, beaten and bruised
8 cm piece of ginger, roughly chopped
4 cloves of garlic, roughly chopped
1 large red chilli, roughly chopped
6 green onions, sliced diagonally
1 cup of coriander leaves, roughly chopped
1 tbs of toasted sesame seeds
250gm pack of flat rice stick noodles
1 tsp sesame oil (for the noodles)
Steamed Asian greens to serve
To prepare the Sticky Asian Lamb, heat a large, heavy based pan until quite hot, add the peanut oil and sear the leg of lamb as best you can on all sides. Pop the lamb into the slow cooker. You could do this dish in the oven if you wish but you will need a good casserole dish with a lid.
In a bowl whisk together the kecap manis, rice wine vinegar, brown sugar and sesame oil. Pour over the lamb and add the garlic, ginger, chilli, lemongrass and star anise. Give everything a good stir, pop the lid on, turn the cooker on high and don’t even think about it for at least two hours. Lift the lid, turn the lamb over and baste with the sauce whenever you think of it but don’t be too precious.
After about 6 hours, remove the lamb from the cooker and cover with foil to keep warm. Strain the liquid from the cooker into a small saucepan and bring to a simmer. Reduce the liquid for about 20-25 minutes or until it has reduced by half. It won’t be too sticky but it will thicken slightly on cooling. You don’t want it too sticky as it is nice to have the liquid soak into the noodles. If there is a lot of fat in the liquid, place the strained liquid in a jug and pop it in the freezer for 30 minutes. No word of a lie, the fat will solidify and lift out really easily.
Cook the noodles according to packet instructions. Drain the noodles and toss with a teaspoon of sesame oil (to prevent sticking) and pop them on a large platter. With a couple of forks, gently pull the lamb apart and arrange over the noodles. Discard the bones but make sure you have a secret little gnaw. To garnish the Sticky Asian Lamb, scatter over the sliced green onions and coriander leaves and drizzle over the syrupy sauce. Finally scatter over the toasted sesame seeds and serve in the middle of the table with a platter of steamed greens.
Like things Sticky?
Will be cooking for dinner tomorrow, awesome. Thanku
Wonderful easy & delicious will be adding to my favorite list.Thank you cannot wait to use more of your recipes.
Enjoyed this but cooked in the oven as i don’t have a slow cooker, i needed to lower the temp and cook for longer as the sticky sauce was bubbling up. Nice change for an old favourite Roast Lamb. Smells fantastic while cooking too.
Excellent! I am glad you enjoyed it even though you don’t have a slow cooker!
One of my favourites!!!
One of mine too! Thanks for the comment 🙂
Absolutely yummo! Highly recommend anyone trying this recipe. Next time I’m going to replace the lamb with duck ih yeah baby
The Duck sounds amazing! Thanks for the tip 😉
Cannot wait to try this… Looks incredible!!! Just one question… I love lamb in the slow cooker but find that it can be too dry if it’s not fully covered with liquid. Is this a problem at all with this recipe, as the ingredients listed don’t seem as though they would create much liquid. Look forward to hearing your thoughts, but can’t wait to cook it!
Hi Clare, I have not had a problem with this dish being dry. A great tip for any slow cooking is to tuck a piece of baking paper over the lamb, like a snug blanket. It keeps the moisture in a very confined space. I have also cooked this dish with a lamb shoulder which is a more moist cut of meat perfect for the slow cooker. It has a lot more fat though so be sure to skim it off (there is great tip on how to do that in the recipe!). Also, if you are home while it is slow cooking, turning and basting the lamb will also keep it nice and moist. Let me know how you go and if it makes you feel better, a lot of people have cooked this recipe and I have not had one negative comment! Cheers Em x
Hi. This is delicious but I wish I had read the tip about the baking paper before I cooked it as mine was dry. Admittedly I wasn’t home much to turn it though. Definitely going to try it again! Your bling is beautiful. Keep up the good work!
Thanks Janine! Yep, always pays to read the recipe 🙂
I tried cooking it in an oven bag in the slow cooker today and perfection! Had to double-bag it to prevent splitting but that worked.
That’s fab Janine, Love the idea of the oven bag…..no mess! Cheers Em
Not sure how ‘blog’ ended up being ‘bling’ but it is a sparkly blog!
Like!
This is a delicious dish and was a big hit with the family. Second time around (with the exception of lamb) I doubled the ingredients for slow cooker so had more sauce for drizzling at the end!
So glad you loved it Robyn and yes, doubling the sauce is a great idea!
this sounds delicious. Can’t wait to try it. Would it be o.k. without bone as I have an “old fashioned” more upright slow cooker?
Hi Sue, without the bone would be fine. I actually did this recipe with a boned shoulder, it was delicious!
Is the slow cooker a crock pot or something else. Our crock pot would likely not accommodate a 2 kg leg with bone in. But maybe it would. sounds like a winner.
Hi BIll, I just did a little research and it actually said crockpots are better for larger chunks of meat so you should be fine. You can use a smaller leg too and the same ingredients…..because it is slow cooked it shouldn’t dry it out.
I’m going to make tomorrow night for dinner will let you know how I go
Make sure you do!
Do you need to turn the slow cooker down to low after the first 2hrs or leave it on high the whole time?
Hi Lyn, the other day I put the slow cooker on high for 2 hours but was going to be out all day so turned it to low for another 6 hours. I don’t think it really matters but you can turn it down if you like and just let it cook for longer, cheers Em
This sounds amazing, could you do it with beef.. Not a big lamb fan!
You could do it with a briskit or other slow cooked beef cut. A boned pork shoulder would be sensational too!
OMG! This was delicious. Didn’t have any lemongrass, substituted lemon zest. Mr 10 is in love, love, love. Added some extra chilli and cooked 5 hrs in slow cooker and then gave it a good hit with the pressure cooker just to be totally sure it was going to fall apart.
Only used a half leg of lamb, but there’s more than enough for tomorrow night Sunday night leftovers.
Yummy!
Fantastic, I am glad it was such a huge hit! Thanks for the feedback x
How long did you zap it in the pressure cooker?
I haven’t actually cooked it myself in the pressure cooker but I am thinking anywhere from 45 mins to an hour? If it comes apart easily with 2 forks, it is ready……
Hi, looking forward to trying this tomorrow and have bought a lamb leg roast…do I trim the fat from it first?
No! Don’t trim the fat, that is all the flavour! You can, however lift the fat out once cooked. There is a little trick in the recipe on how best to do that…..
Saturday night dinner, loved by all, thanks Em !
Awesome, so glad you liked it!
For those who do not have the slow cooker a Jamie Oliver tip is to use a baking dish with this sort of cooking low heat for a long time but fully cover and seal tightly using good quality alfoil, thought this might be helpful
Thanks for the tip!
This recipe looks beautiful, how long and what temperature would you use to cook in the oven.
Thanks
Gordon
Hi there, you would cook it at 170°C for about 3-4 hours or until it pulls apart easily with a couple of forks. Make sure it is well covered and sealed. It would also be nice with a shoulder cut.
Cooked this today – it’s amazing!! Thanks so much 🙂
Pleasure is all mine! Make sure you give some other recipes a go!!
Cooked this today – it’s amazing!! Thanks so much 🙂
Sunday night meal. Absolutely sensational. I did the oven method. Moist and delicious. Easy to follow recipe.
Awesome! Thanks for the comment and I hope you test out some other recipes!
Can’t wait to try this
Cool! Let me know what you think, particularly if you love it! 😉
Thank You, Im looking forward to trying out this yummy recipe this weekend..Photo alone makes me wanna cook this now!! Agnes
Thanks you Agnes!
So you don’t cook the onions – just place them raw on the plate? Sounds delicious!
Yep, that’s right. Sliced thinly and straight on top. I always love a bit of crisp, fresh garnish but if you would like to fry them off first, that is also cool x
Yep, just scatter them on top. A nice bit of freshness and crunch to finish it off. Make sure you slice them nice and fine, then you won’t get a big wad of onion to chew on!
I will be trying this on the weekend… Although I will have to omit the peanut oil… we have an anaphylactic in the house.. but I’m sure it will still taste magic..
No drama, use whatever oil suits…..vegetable, canola, olive x
I would like to make this as a lunch dish. Can it be cooked the day before or half one day and half the next?
I haven’t done that but I am sure it would be perfectly fine. There is no reason it wont work as long as it stays moist. If not, blame me;)
Sure that would be fine
Omg is all I can say, well worth the wait.
It’s appears the Sticky Asian Lamb is a winner! Thanks everyone for your feedback xx
Will this work with some kind of beef as we can’t really afford lamb at the moment? Thanks
Sure would, a briskit would be nice or else pork shoulder. Really yummy and much cheaper than lamb, let me know what you decide!
I haven’t tried this recipe yet but I think a lamb forequarter would be a better cut to use & cheaper.. ( Former Butcher )..
Go your hardest! Use any kind of meat you you like…..Cheers Em
We had this Saturday night and husband couldn’t stop saying “yum yum”. We had plenty left over and had it on fresh bread rolls the next day. We will definitely be having this again!
Thanks Kylie, so pleased you loved it and the leftovers! 🙂
Wow – that looks amazing. I’m going to try it in a camp oven, over an open fire. Sensational camping option!
Yum!
Just made this as an appreciation meal for my husband. Omitted chilli, Used a shoulder with bone in and baked in oven for 7hrs 120*c after sealing on stove top. Wow. Sensational. Even the kids liked it
Absolutely delicious, can’t believe I made this.. the whole family devoured this.. thank you
That is awesome, hopefully you will find more recipes that you would like to cook!
hi Em,
Could you please tell me how long to cook the Sticky Asian Lamb for, in the oven, if I only have a 1 kg lamb roast. ?
Do I just halved the cooking time?
Regards
Gail
Hi Gail, I would cook it for at least 21/2 hours. It is ready when you can pull it apart with a fork. Cover it nice and tightly with foil keep the moisture in, Cheers Em
Thanx Em
It is nearly done!
This looks amazing,going to cook Friday. I was wondering as I’m going to be out from the morning till 3 do you think I should put it on low as we wouldn’t eat till 7pm and was worried about over cooking the lamb. Where did you get your noodles from?
Hi there, on low will be fine. Just pop a piece of baking paper over it and tuck it in nice and snug. This will help keep the moisture in. When you get home switch it to warm and then turn it up half hour or so before serving, cheers Em
Sorry! Got the noodles from woolworths!
Hi Em,
This recipe looks delicious! I plan to try it tomorrow. Would it work out okay if I doubled the sauce?
Thanks!
You can if you like but I am not sure you need to. It shouldn’t effect the recipe….cheers Em
Hi em cooked last night was a winner, one question how long does it take to reduce liquid ? Mine did not get to a thick sticky sauce , want to cook again
Thanks Gail
Hi Gail, reduce the sauce until it coats the back of a spoon with a nice sticky film. You don’t want it too sticky as it is nice if the sauce penetrates the noodles and the lamb. It will also thicken once cooled.
Hi I could not find kneecap manis anywhere. Can you use light soy and still get the same effect?
Hi there, I found Kecap Manis in the sauce section of the supermarket. It is very widely used and shouldn’t be difficult to get. If you really can’t get it I would use a mixture of Hoi Sin Sauce and Dark Soy sauce. It is a sweet, salty and thickened type of soy so that would work. Hope this helps!
Ps you could always try and order it online if you are in a remote location …… Good luck!
Hi Em,
Regarding your tip about putting the liquid in a freezer if there is too much fat. Do I do this before simmering and reducing it? It has been slow cooking for 4 hours and looks and smells sensational! My mouth is watering. I cannot wait for dinner tonight. Thank you!
Hi there, yes I did it before reducing it and just covered the lamb with foil and kept it warm. Check it every 10 minutes or so and as soon as you see it solidify, scoop it out….cheers
Hi, I’m cooking this for tonight’s Tea and I put it on a little late. Luckily my slow cooker is also a pressure cooker, so I started it out with 30 minutes pressure cooking, then once I got back from the school buss I turned it onto slow cooking for a couple of hours just to meld the flavours and to give me time to baste the meat with the juices. It smells delicious! It is cold and damp outside, so this is the perfect dish! Thank you!!
So, kids are in bed, and I have cleaned up and I’m on the couch with a cuppa and “Top Gear”, (with DH in control of telly). It was delicious, but next time I’m going to use lamb shoulder. Have to confess that I am a sheep farmer, (Fat lambs and wool) so I’m going to bone out a couple of shoulders when we next butcher one of our own lambs. I love shoulder for curry and I think it would be the perfect cut for this dish. I resisted doubling the recipe, (bar doubling the meat) and I was glad I followed yours completely as there was heaps of juice at the end! Delicious!
Yep, I too have cooked it with a shoulder and it was amazing! A lot. More fat though, so this is where the leg is good! Either work for me!
Cooked this in the oven as I don’t have a slow cooker! It was delicious and a real hit with the offspring! I had to leave out the chilli for the delicate members of my family, but it worked so well. Certainly doing it again! Thanks Emsie!!!!
Can not wait to cook this dish tomorrow have all the ingredients, cooking this for my mums 81st. birthday dinner, it looks so good. I hope she enjoys her special meal. thank you
Wow! I am feeling the pressure! I hope your Mum has a wonderful Birthday and enjoys it too……otherwise I could be in trouble
Thank you for a beautiful recipe. Cooked it for mums birthday dinner and she loved it and so did the rest of the family. It was tender, melt in the mouth, was not dry just beautiful. Now it has me thinking of different flavours that could be used to cook beef in the crock pot. Do you have any suggestions.
Hi Suellen, I will get right on that but any dish on the website using a cheaper, slow cooked cut can be adapted to the crockpot. The Hungarian Beef Goulash or Madras Beef Short Ribs are great ones to try?
Sorry I was thinking of a piece of topside beef or something like that. Was thinking of flavours for beef roast, maybe some red wine,garlic,chilli, etc. I just wondered if you had done anything like that. Would really like to cook some beef in a piece in the crock pot. Thanks
I don’t have anything like that…..yet. It looks like you are on the right track with those flavours anyway. Just bung it in and see how it goes. I don’t think a lot can go wrong with a slowcooker. If your sauce is too thin at the end just transfer it to a saucepan and reduce.
Omg it was amazing.! The family can’t stop raving about it. I cooked it in the oven in a metal pan covered in foil. It was outstanding. Thank you 🙂
Hi Em, sounds awesome. Just wondering though is the total cooking time 8hrs (i.e the 2hrs then additional 6hrs) or only the 6hrs (i.e after the initial 2hrs its cooked for only 4hrs more)…..sorry im bit confused.
Hi there, it is a total of 6.5 hours cooking time. You just don’t need to worry about if for the first 2 hours, give it a baste or turn it over at the 2 hour mark and then cook for the remainder of the time.
Hi Em, I would like to cook this in my slow cooker tomorrow whilst at work. This would mean placing the slow cooker on low from 8.30am until 4.30pm. Could you please explain how I wrap the baking paper, that is, do I wrap the lamb or do I place the baking paper across the top of the slow cooker, under the lid?
Just lay it over the lamb and tuck it gently around the sides. No real method,, you just want it close so that the steam doesn’t escape. I have found this to be a good way of keeping the moisture in, using any slow cooking method…..cheers Em
This recipe was doing the rounds on FaceBook so after my Mum cooked it last week for Dad & relies that were at staying the night, it was my turn to cook it tonight for my hubby n kids. YUMMO! I basted the leg very now & then & it was so tender. Have just spent for last hour going through all of your recipes. I think you could be my new favorite to follow. Thank you!
Thank you so much! I hope you love all of them! Xx
Absolutely gorgeous, thank you so much – I will be making this again and again…..x
Hi Em, love your blog, and vibe around food. I made this lamb dish the other night and loved it, especially the flavour/ texture with steamed bok choy. i’ve shared this link with people I chat to on a Face book group, they’re all keen to try it too. Look forward to more of your recipes,
Cheers
Briar
Thanks so much Briar, that is really lovely to hear! I really appreciate the feedback and the fact that you are sharing my recipes around…..I plan on creating a lot more!
Cheers Em x
Yum! i made this last night – it was absolutely delicious!!! (simple and easy to follow recipe) i look forward to cooking more of your recipes
I don’t have a slow cooker, so I am wondering whether this recipie would work in a pressure cooker? I usually cook lamb using the pressure cooker although it requires a lot of water/stock. Am I better off using the oven instead?
I have never really used a pressure cooker so that is a tough one to answer…..I have however used an oven
Have been waiting for a long time to find something new and Delious with leg of lamb 5of the 6 kids are coming for tea ttonight cant wait to wow them with this recipe thanks julie
This was the first of your recipes that I tried and it was brilliant. I was a little hesitant with the seemingly small amount of liquid, but it worked a treat. So so tasty and with heaps leftover we had it a second night in lettuce cups with the reduction drizzled over. Delish!
Fab! Love the lettuce cup idea for the left overs…..genius!
Really yummy dish. Looked just like your picture.HOwever could not get the sauce to reduce and get sticky. Did simmer for about 20 mins – maybe not long enough.
Let it reduce for a little longer if you like….you don’t want it too sticky as you want the noodles to grab onto the sauce. I find it also thickens once it cools slightly.
Awesome dish! Made last night and was a hit! How long does it take for sauce to reduce? I reduced for about 15-20mins, but found it didn’t go very sticky (but still tasted awesome!)…I couldn’t really leave it much longer as had 2X greens on the go!
Hi there, I might change the wording on the recipe! I find that reduced for around 20-25 minutes and then poured over the lamb is perfect. It is not too sticky but it is thick enough to stick to the noodles. It also thickens on cooling. I will amend that as it seems to be a problem on the recipe! Thanks x
Ha…sorry…just saw someone just above my comment posted the same Q!
this sounds so delicious em will definately do it, one thing though i have read all the comments and it seems that people are not aware that with a slow cooker you dont worry about overcooking, time is only an issue if you dont cook it long enough such as 2-3 hours just an observation
Thanks for the observation and yes you are right! I think because it is a leg cut and there is not much liquid that people think it will dry out. That is why I recommend placing a piece of baking paper over the top and tucking it in. It keeps all the moisture inside….Cheers x
Amazingly simple and delicious, a real hit.
Made for my wife and I and used the left over lamb and sauce for lamb tacos the next day for lunch!
Thanks Steve! Great way to use up leftovers too!
could you use pork for this recipe?
Absolutely! A shoulder cut would be delicious 🙂
Hello Em,
Any suggestions for cooking this in a steam oven?? I have done similar before but cannot remember what I did!
Hi Danette,
I must confess I have not used a steam oven before so would hate to give you advice and the dish not go according to plan! Have you got a manual that would tell you about slow cooking methods in a steam oven? That might be your best bet….cheers Em
I posted earlier re the Tarte tartan, I did make this in the steam oven – sticky asian lamb, (Miele combi steam ) it was perfect. No need to brown first, cooked it at 120 fan bake with 80% steam for 3 hours. Excited with my success, tried Greek flavours this weekend – another winner. Can be a challenge to adapt recipes for steam oven , but am slowly getting the hang of it. Love your blog, even more than my Delicious subscription! – high praise indeed!.
Ok…..I’m blushing now! Great to hear about the steam oven. We are building a house but I resisted putting one in…..maybe I should change my mind!
Mine is just cooking now, unfortunately hubby doesn’t like lamb so I have a bone in pork shoulder! Can’t wait to try it, smells amazing!
I think the pork will be equally delicious! I hope you love it!
Only one word for this it’s amazing
Thanks Donna!
Love, love, love this recipe!
Have cooked it for guests twice now, and was a winner both times!
Only problem is……
Ther are never any leftovers! 😉
Wil have to try with pork now…. mmmmm
I’m with you! Think I will try a pork shoulder next…..thanks for the feedback x
I’m cooking this at the moment, the ginger seems very over powering. Is the 8cm right?
Because it is in large chunks, it is only infusing the sauce. You strain and discard the aromatics. I have never had anyone complain about the ginger but if you prefer put in an amount that you are more comfortable with. Cheers
thank you EM just waiting to finish cooking 🙂
Cooked this for my family & they all loved it. Even my little girl who doesn’t like meat was eating it as I was pulling the meat off the bone! No left overs unfortunately. Family all asked when I can cook it again. It was delicious!!
Love converting the non-meat-eaters 😉 Thanks for the feedback, glad you liked it! x
This was off the charts!
Thanks Em, my family & immediate circle of friends loved this so much.You are brilliant.
Thanks so much Jacqui! x
Made this twice now it is fantastic full of flavour. Cooked 2.2kg lamb hoping for leftovers no such luck. Family has now deemed this as their favourite dish 🙂
I aim to please! So glad you all love it! x
OMG!!!! This would have to be one of the easiest and yummiest things I have ever cooked!
Thanks Jo!
Hi, has anyone ever pre-cooked the lamb and put it together the next day. Doing it now for Mothers Day tomorrow and it smells and looks amazing. Thankyou to the person who suggested putting baking paper on top. I am going to do this for all of my slow cooker recipes from now on. I love your page it’s fantastic.
Pre cooking and putting it together should be fine! I have to take credit for Baking Paper……saw it on a show years ago and have been doing it ever since. Works a treat…..I do it on all slow cooked meals, stove top, oven or slow cooker. Thanks for your feedback and glad you love the page, Cheers Em x
Em thanks for your speedy reply. Putting….lamb looks devine mmmmm happy mothers day 🙂
Hi, I am cooking this now, I have 1kg of lamb on the bone, do I halve ingredients and cooking time, thanks i
I wouldn’t halve the cooking time. Just check it and if it pulls apart easily it is ready. I would also keep the sauce the same…..all the more to eat!
Absolutely delicious! THis receipe is definitely a keeper. Will cook again and again. Thanks Em!
YUM! This dish was amazing. I have a 5 year old son who doesn’t eat a lot of meat but he asked for seconds and thirds with this dish. We had left overs the following day on a wrap and it was amazing! Thank you for such a delicious recipe. The hardest part is coping with the smell all day as you just want to eat it.
Thanks Olivia! I have found with littlies that they love meat they don’t have to chew! So glad you all loved it and thanks for the feedback….it means a lot x
My husband is farmer and loves a good lamb roast. He wasn’t keen on my new take on the roast…but he loved it and so did the rest of the family. My brother in law has also been converted! Thanks
Hi Jasmine, Great news! I love converting people into eating new and exciting things. Nothing beats a good old roast but it is sometimes nice to jazz things up a bit. Thanks for the feedback, Cheers Em
I have made this 3 times now and not only has the extended family demanded the recipe my family want this as a weekly dinner. Too easy to make and too easy to eat!
This is my most popular recipe! I love a new spin on the lamb roast and feel free to pass the recipe and others on to the Relo’s! Cheers Em
Hi,
Do you think you could use a pork leg roast for this recipe?
I haven’t tried a pork leg but have used a pork shoulder, it was delicious
Hi Em. Well this week I made this recipe for my cousin, and I’m making it again tomorrow to help out another busy Mum.
The review this recipe received tonight was that it was better than restaurant quality – and its a comment I have heard before from people when I have proudly presented this dish.
We all agree that you absolutely nail the Asian flavours – I have noticed this in a few of your recipes.
I don’t own a slow cooker and have made it twice at home in my oven. Its definitely better in the slow cooker, which I used tonight.
Keep up the good work. Your ears must be constantly burning around dinner time. You’re becoming very popular in my circles! Next week I might try another one of your poultry dishes!
Thanks so much Jacqui! What a lovely person you are, taking the time to give me all this feedback and compliments. I love nothing more than other passionate foodies…keep cooking and definitely try some other recipes. I love to know what you think…Cheers Em xx
This meal is in the slow cooker for my other friend tonight. I faced the dilemma of not being there to finish the sauce. She’s a single mum working a string of 12 hour days so I wanted to make things really easy for her.
So I bought some lamb rosettes, made twice the “sauce” quantity, put half with the the lamb leg in the slow cooker and the other half over the browned rosettes.
I let the rosette mixture simmer in a pot on the stove for about 1.5 hours while I cleaned. Strained and reduced it and set it aside for her to use with dinner tonight.
It wasn’t my intention, but it might be next time – the actually lamb rosettes made a lovely late lunch for me!
The sauce turned out really well and I think she should be pleased. Time will tell I guess!
Love it Jacqui! That’s what cooking is all about……experimenting and reaping the rewards xx
She thought it was amazing 🙂
Awesome! Just remember, I provided the recipe, you did the cooking…..you are the winner here! 🙂
I made tis last night, I took your advice and covered it with baking paper and alfoil, it was absolutely fabulous, and so easy. The friends we had for dinner left with the recipe in hand.
Will be making this again.
Fabulous Vikki! Thrilled you loved and shared the recipe. Cheers!
Thank you Em, beautiful! 😉
My pleasure! Cheers Jess
This dish was sensational and totally delicious. I had 8 people over today for a Sunday long lunch and every single person was liking their lips. I served it with steamed Asian greens and oyster sauce glaze.
NO left overs.. 🙁 I will most certainly be cooking this again. Yummo !
Thank you Em.
Thank you Katherine! It is a great one for a lot of people, Cheers Em x
I have cooked this on a number of times now and it is always well received. I recently cooked this as an entree for MKR competition we have amongst four couples, served with your crunchy noodle salad with the sauce incorporated in to the dressing. Sensational! As Ihad left overs I diced the lamb, and mixed with marinated feta, red onion and spinach. I stirred through the remains of the sauce with a generous dollop of sour cream and mixed it all together. I made in to little pasties with puff pastry! I think the kids will be impressed after football training! Looking forward to your french inspired recipes! x
Sounds fabulous Jasmine! Great way to use up the leftovers!
This looks so amazing and all the comments are so positive 🙂 Can you cook this recipe with lamb shanks?
Hi Brooke, absolutely! I think lamb shanks would work a treat!
This was one of the best dishes I have ever cooked. The family loved it!
I was lucky enough to have leftovers at work the next day and my colleagues were very impressed with my lunch and, I daresay, a little envious.
Thank you for this amazing recipe.
Today I am making Pulled Pork, Maple Filos 🙂
Thanks Jacqui, so glad you loved it! Hope you enjoy the Filo pies too x
I have a child that is anaphylactic to peanuts. Would I lessen the taste by leaving the Peanut Oil out or could the oil be substituted with another ingredient???
No problem at all…..use what ever oil you prefer 🙂
YIPPEE!!!! I got to make this today and enjoy it tonight! SENSATIONAL recipe a definite keeper! I think this would work with Pork too!!!! YUM YUM YUM! Thank you!
Thanks Amanda! Yes, it would be equally as delicious with pork……hmmm must do it myself!
This recipe is to die for!! Another winner from you Em! I’m throwing out all my cookbooks and just using your recipes from now on!
Oh wow! You have me blushing Jennie 😉 Chuffed you enjoyed it x
Insanely good. Have made this several times, never fails. Any tips on getting more sauce, ?? Add stock.
Hi Anne, You could double it!
Hi Em.. I’m cooking this now.. I forgot to put it on high for the first 2 hrs and it’s been on low the whole time.. How long should I cook it for? Or should I put it on high for last 2 hrs?
Sorry Hayley! I replied but it bounced back. I hope you figured it out and loved it!!
Thanks for sharing this recipe. It was a big hit! I’ll be cooking it for everyone now.
Cheers Penny! Glad you liked it x
Meat turned out beautifully, but the sauce tasted a little bitter. I had it on low to reduce but may have burnt it??
Hi Em,
Love the new website! Loads so much faster and much easier to read. Well done.
I have cooked this lamb a number of times and its a big hit. Its popular in my facebook cooking group as well where I have shared it (appropriately cited of course!).
I have also used the recipe with a shoulder of pork and it was equally as delicious.
Might have to try it again this weekend.
Ange xxx
Thanks so much Ange and yes, it certainly needed some improvements. Cheers Em
Hi Emma
I made this last winter and it was fantastic. I am going to make it again on the weekend but I thought I might try using lamb shanks instead?
Lamb Shanks would be delicious!
I love this recipe…
I used beef ribs and cook it in the camp oven when I am camping…
(I cheat and make the sauce at home in a jar before we head off)…
That sounds like glamping! Love camp oven cooking…..Thanks for the feedback 🙂
beautiful great recipe, thx for sharing
Pleasure is all mine Dan!
This sounds delicious ! If using duck, which cut would you use and would you also cook it for 6,5 hours ?
Hi There, to be honest I have not cooked it with duck. I think duck is better crispy myself so maybe you could roast a whole duck and just simmer the sauce? I don’t want to give you too much advice on something I haven’t done before, just in case it doesn’t work! A pork shoulder (skin removed would be sensational too! Cheers Em
Hi Emma,
I will be making this yummy looking dish for the tired sailors at the Vaucluse Yacht Club on Saturday night.
Love your website and cant wait to try many more of your recipies.
will let you know how it turns out!
Zeena
Hi Zeena, that is awesome! I hope you love the recipe, it appears to be the most popular on the site. I’d love to hear how it goes and a huge thank you to you and Tinker for your generous hospitality, we had such a great time with you guys 🙂 xxx
Emma, made this last night at the sailing club, absolutely DELICIOUS!!!!!
Everybody raved about it, and passed on your website details for them to have a look at.
Loved meeting you guys too, your all awesome and hope to catch up soon, always a mooring out the front for Brigus.
Hi, I have made this with both Lamb and Pork Shoulder and it’s been delicious both times. Would this work with beef cheeks??
Absolutely! I think it would be delicious. If you can’t get beef cheeks then any other slow cooking beef would also work.
Made this yesterday ended up in the oven as my lamb leg was a bit too big for my slow cooker. Cooked for 6 hours and was so delicious. The meat just fell of the bone. Loved by all Thanks Em.
Appreciate the feedback on my most popular recipe ever!
OMG, another amazing dish from your collection Em. This is DELICIOUS, we loved it. My lamb was around 1.6kg and I cooked it on high for 6 hours, it was perfect, the sauce was amazing. I served it with broccolini. Will definitely be making this on a regular basis, a perfect dish all year round. Thank Em for sharing your love of food and your fab recipes.
Cheers Tracey! So glad you loved it and other recipes, it is why I share my love of food. <3 Your feedback is so appreciated, it totally makes my day xx
I love the look of this recipe. If I was to do it in the oven, what sort of temperature and for hoe long do you recommend?
Hi Leanne, sorry for the delay in replying. I have already written oven instructions in the recipe. Cheers Em
Made this at least 10 times now, always works beautifully, effortless and impressive!
Thanks for the feedback Helen!
The Sticky Asian Lamb recipe when do you use the chopped coriander ? Is it for garnishing the lamb ?
What do you use the chopped coriander leaves for? Garnish?
Yep, just edited the recipe…..
It really is. I probably should specify a level tablespoon. I am a lover of spices but feel free to minimise the amount if you wish, Cheers Em