Description
Teriyaki lamb is an irresistible Japanese-inspired dish that’s both flavorful and incredibly simple to make in a slow cooker. The rich, sticky sauce clings to tender slices of lamb, making every bite a delicious combination of sweet, savory, and umami. This dish has a special place in many families because it’s easy to prepare, can be adapted to different diets, and delivers a satisfying meal with minimal effort.
Ingredients
- Lamb Sirloin Steak (2 lbs): Thinly sliced for tenderness and ease of cooking. If you prefer, you can substitute lamb shoulder for a fattier cut.
- Soy Sauce (⅓ cup): The salty base of our teriyaki sauce. Use tamari for a gluten-free option.
- Water (⅔ cup): Helps thin out the sauce while it cooks.
- Brown Sugar (2 tbsp): Adds sweetness and depth to the sauce.
- Honey (3 tbsp): Enhances the sweetness while giving the sauce a glossy finish.
- Rice Vinegar (2 tbsp): Balances the sweetness with a hint of acidity.
- Sesame Oil (1 tsp): Adds a nutty aroma that pairs well with lamb.
- Garlic (2 tsp minced): Brings a fragrant depth to the dish.
- Fresh Ginger (1 tsp minced): Adds a zingy warmth that complements the other flavors.
- Cornstarch (3 tbsp): For thickening the sauce, mixed with ⅓ cup of water.
Instructions
- Prep the Lamb: Begin by thinly slicing your lamb sirloin steak. The thinner you slice, the faster the meat will cook, and the more tender it will be. Place the sliced lamb into your slow cooker.
- Make the Teriyaki Sauce: In a medium bowl, combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Whisk until everything is thoroughly mixed.
- Start Cooking: Pour the prepared teriyaki sauce over the lamb in the slow cooker, ensuring that the meat is fully submerged in the sauce. Cover the slow cooker with the lid and cook on low for 4 to 6 hours. If you’re short on time, you can set the slow cooker to high for 2 to 3 hours, but the low setting will yield more tender lamb.
- Thicken the Sauce: About 30 minutes before the cooking time is up, mix 3 tablespoons of cornstarch with ⅓ cup of water to create a slurry. Stir this into the slow cooker, and turn the heat to high. This will thicken the sauce, making it perfectly glossy and rich.
- Serve: Once the sauce has thickened and the lamb is fork-tender, serve the dish immediately. It pairs beautifully with steamed white rice, but feel free to get creative with sides—noodles or stir-fried vegetables work just as well.
Notes
- Gluten-Free Adaptation: Be sure to use tamari or a gluten-free soy sauce to adapt this recipe for gluten-sensitive diners.
- Make it Your Own: Feel free to tweak the sweetness and add your favorite vegetables