The Dinner Planner

Slow Cooked Asian Lamb

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Servings 4


Asian Lamb

  • 1 kg lamb shoulder – butterflied
  • cup soy sauce
  • cup kepac manis
  • 2 tbsp oyster sauce
  • ½ cup chicken stock
  • 4 garlic cloves – crushed
  • 2 tbsp ginger – grated
  • 1 lime

Cucumber and Herb Salad

  • ½ cucumber – seeds removed and julienned
  • 2 spring onions – cut into 5cm lengths and julienned
  • 1 red chilli – cut into 5cm lengths and julienned
  • ¼ cup mint – roughly chopped
  • ¼ cup coriander – roughly chopped


  • 1 cup rice
  • 1 bunch bok choy – ends trimmed and rinsed
  • 1 tsp sesame oil
  • 1 tsp sesame seeds


Asian Lamb

  • Heat a large pan on the stove on medium high heat. Season lamb with salt and pepper on both sides. Add to pan and sear both sides for 2-3 minutes.
  • Meanwhile, add the soy sauce, kepac manis, oyster sauce, stock, garlic, ginger and the juice of a lime to the slow cooker.
  • Place the seared lamb in slow cooker and cook on low for 6 hours.

Cucumber and Herb Salad

  • If you would like to curl the spring onion, add it to a bowl of chilled water for a couple of minutes (while you cut up the cucumber).
  • Combine all the salad ingredients in a small bowl.


  • Cook rice as per instructions or your favourite method.
  • Heat sesame oil in a large pan on the stove on medium heat. Add the bok choy and cover. Cook for 2-3 minutes, turning once. Season with salt. Remove from heat, place in a bowl and sprinkle over sesame seeds.

To Serve

  • Remove the lamb from the slow cooker and place on a large platter. Shred the lamb with 2 forks. Pour over 1 cup of sauce. Top with salad. Place left over sauce in a bowl and serve along side rice and bok choy.

Tips and Variations

GLUTEN FREE: choose GF versions of soy, kecap manis and oyster sauce
VEGETARIAN: replace the lamb with cubed firm tofu and slow cook for 3-4 hours.

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