Go Back Email Link
–+ servings

Slow Cooker Mongolian Lamb

This Slow Cooker Mongolian Lamb is my fuss-free recipe that's perfect for busy days. It's rich, tender, and packed with bold, delicious flavour in every bite.
5 from 2 votes
Print Pin
Category: dinner, Meat & Seafood, slow cooker
Cuisine: Asian
Keyword: mongolian lamb, slow cooker
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 448kcal
Author: Vanessa Gengaroli

Ingredients

  • 2.2 lbs lamb leg steak diced, preferably grass fed or organic
  • 1/3 cup arrowroot tapioca flour
  • Sea salt and pepper to season
  • 1.5 tablespoons coconut oil
  • 3 - 4 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 large carrot sliced
  • 1 large capsicum sliced
  • 3/4 cup coconut aminos or tamari
  • 3/4 cup honey raw or organic preferably
  • Handful of Green onions sliced thinly (for serving)
US Customary - Metric

Instructions

  • Season lamb with arrowroot, salt and pepper.
  • Heat 1 tablespoon coconut oil in large fry pan on medium high heat and cook lamb until evenly browned, approximately 3-5 minutes (You may need to add the lamb in batches and use extra coconut oil between batches).
  • Add to slow cooker and cover with garlic and ginger
  • Add coconut aminos (or tamari) and honey to a bowl; mixing to combine.
  • Pour into the slow cooker. Cook on low heat for 7-8 hours.
  • Add the carrot and capsicum in the last hour of cooking
  • Add green onions and serve with your favourite side (mine is quinoa).

Nutrition

Serving: 1serve | Calories: 448kcal | Carbohydrates: 50g | Protein: 34g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 108mg | Sodium: 796mg | Potassium: 577mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2320IU | Vitamin C: 27mg | Calcium: 28mg | Iron: 3mg