chef Anthony Jacquet Crock-Pot Australian Lamb 'Ropa de Vieja'
- Prep time 10Min
- Cook time 4Hr, 20Min
- Technique Roast, Braise, Stew
- Meat Lamb
- Cut Leg
- Serves 10
Looking for a slow-cooked meal that's both easy and delicious? Our Crock-Pot Australian Lamb 'Ropa de Vieja' is the perfect comfort food to warm you up on a chilly day!
Ingredients
- ¼ cup vegetable oil
- 2-3 pounds Australian lamb leg, trimmed
- Kosher salt to taste
- Black pepper to taste
- 1 cup yellow onion, sliced
- 1 cup red bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- ¾ cup tomato sauce
- 1 cup vegetable stock
- 2 cups petite diced tomatoes
- 3 tablespoons capers
- 3 tablespoons kalamata olives
- 4 garlic cloves
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 3 tablespoons dried Italian herb blend
- Sofrito Rice, recipe below as needed
Sofrito Rice :
- 3 cups jasmine rice
- 4 ½ cups water
- 4 tablespoons vegetable oil
- 1 tablespoon SPIKE seasoning
- ½ bunch green onion, sliced
Method
-
Preheat a large skillet over high heat and add oil. Season lamb leg with salt and pepper and add to skillet. Sear meat on all sides until golden brown.
-
Meanwhile, add all ingredients to the crock pot and set to HIGH. Cook for 4 hours or until meat is very tender.
-
Remove meat from crock pot and shred.
-
To serve, place shredded meat over sofrito rice and top with remaining juices and vegetables from the crock pot.
For the Rice :
-
Place all ingredients in a rice cooker, or in a large sauce pan over low heat, EXCEPT for green onions.
-
Cook until rice is tender and fluff in the green onion.
-
Reserve until ready to use.
