Wednesday, February 5, 2014

Crock Pot Mongolian Lamb BBQ

February is National Lamb Lovers Month and what would a recipe on a Latte' with Ott, A be if it didn't have lamb in it.  So today I'm sharing a recipe you can easily make in your crock pot that has delicious flavors and will make the lamb especially tender.  Ott, E and I are fans of a Mongolian BBQ restaurant in town, so I tried to mimic some of the flavors that we taste in this dish.  Make up so rice to go along with this and you will have a full meal in one dish with protein, fruit, veggies and carbs.  I used leg of lamb steaks for my hunks of lamb meat, but you could use any lamb roast as well.  And you could substitute in different meats as well and I'm certain the flavors and ingredients would work great, but try something new and give lamb a chance.  Here is my recipe for Mongolian Lamb BBQ.

2 lbs. lamb chunks
1 bag (32 oz) of frozen Chinese vegetables
1 (20 oz.) can pineapple chunks (drained and juice reserved)
1 (15 oz) can of tomato sauce
1/2 cup vinegar
1/2 cup molasses
1/4 cup sugar
2 T. Worcester sauce
2 tsp. chili powder
dash of salt and paprika
1/4 cup cornstarch. 
1. In a 6 qt. crock pot combine meat, vegetables and pineapple.
2. In a medium sized bowl mix together tomato sauce, vinegar, molasses, sugar, Worcester sauce, chili powder pepper and paprika.
3. Pour mixture on top of meat and veggies; cover and cook on high setting for 4 hours or low setting for 6 to 7 hours.
4.  Fifteen  minutes before serving mix pineapple juice with cornstarch until dissolved and stir into slow cooker.
5. Cover and cook for 15 minutes.
6. Serve over rice.

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