Japanese Lamb for Crockpot

Courtesy of Sylvia Steiger


2 lb lamb
1/4 cup soy sauce
1 tbs honey
2 tbs vinegar
2 tbs sherry
2 garlic cloves, crushed
1/4 tsp ginger, ground
1 1/2 cups chicken stock


Put all ingredients in crockpot and cook all day on LOW.

Sylvia's comments: I converted this from a marinate-and-broil recipe that required better meat. This worked great on cheap stew lamb; it actually took away the strong lamb taste. I defatted the crockpot juices, thickened with cornstarch, and used it on green beans. That with the lamb and some yellow rice made a great dinner.

See other recipes submitted by Chet Day