There are a lot of things that I love about Autumn including the changing color of the leaves and the cooler temps, however, my most favorite is Crocktober! You all know just how much I love slow cooking my meals as evidenced by these last two recipes; Slow Cooked Mediterranean Chicken and Slow Cooked Breakfast Frittata. I am always looking to try new Crock Pot recipes and since I started using less beef I have decided to cook more Lamb.
Last Sunday I made Slow Cooked Lamb Shoulder using a Korean BBQ Simmer Sauce from Safeway, BTW, you don’t have to use a sauce made specifically for Crock Pot cooking. Taking an interest in the picture on the Simmer Sauce jar, I decided to pair the lamb with MaiFun Noodles topped with steamed spinach.
Ingredients (serves 4)
2 – packages of Grass Fed Lamb Shoulders, approximately 6 pieces
1 – Jar Korean BBQ Simmer Sauce
1/4 cup scallions – diced
1 – package MaiFun Noodles
1 – cup frozen spinach – steamed
Extra Virgin Olive Oil (optional)
Spray inside of Crock Pot with Cooking Spray or use Crock Pot liner bag
Place Lamb Shoulders into Crock Pot, pour in jar of Simmer Sauce and top with diced scallions. Cover and cook on low for 5 hours or on high for 3 hours.
During the last 30 minutes of slow cooking the lamb, soak the MaiFun noodles in a bowl of cold water for 10-15 minutes, drain then boil them in water for 15 minutes. Also during this time, use a double boiler or steamer to steam spinach for approximately 10-15 minutes.
Turn off slow cooker, plate a layer of MaiFun noodles, top with a few a few pieces of the lamb and sauce, top with a little spinach then drizzle on a little Extra Virgin Olive Oil and ENJOY!
I also made these awesome Duncan Hines Cranberry Orange bars for breakfast and they were excellent.
Do you cook Lamb, if so, please share a recipe and I might feature it on my Brunch with Blake YouTube vlog.