Crockpot Australian Lamb “Ropa de Vieja”
The crockpot does the heavy lifting in this cozy recipe for braised lamb. Ropa de Vieja is a traditional Cuban dish of meat and vegetables stewed in tomato sauce. In this variation, the savory lamb and sweet peppers cook with tomato sauce, olives, capers and spices.
| Serving Size | 10 |
|---|---|
| Cook Time | 4 hrs. 20 mins. |
Ingredients
- 2-3 pounds boneless lamb leg, trimmed
- 1/4 cup vegetable oil
- 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
- 3/4 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
- 3 cups jasmine rice
- 4½ cups water
- 4 tablespoons vegetable oil
- 1 Goya Adobo or Lawry’s Seasoned Salt Seasoning
- 1/2 bunch green onion, sliced
Preparation
- Preheat a large skillet over high heat and add oil. Season lamb leg with salt and pepper, add to skillet. Sear meat on all sides until golden brown.
- Place lamb and remaining ingredients in the crockpot and set to high. Cook for 4 hours or until meat is very tender.
- Place rice ingredients, except green onions, in a rice cooker, or in a large saucepan over low heat.
- Cook until rice is tender and fluff in the green onion. Reserve until ready to use.
- Remove meat from crockpot and shred.
- To serve, place shredded meat over Sofrito Rice and top with remaining juices and vegetables from the crockpot.
Crockpot Australian Lamb “Ropa de Vieja”
The crockpot does the heavy lifting in this cozy recipe for braised lamb. Ropa de Vieja is a traditional Cuban dish of meat and vegetables stewed in tomato sauce. In this variation, the savory lamb and sweet peppers cook with tomato sauce, olives, capers and spices.
10
Cook: 4 hrs. 20 mins.
Preparation
- Preheat a large skillet over high heat and add oil. Season lamb leg with salt and pepper, add to skillet. Sear meat on all sides until golden brown.
- Place lamb and remaining ingredients in the crockpot and set to high. Cook for 4 hours or until meat is very tender.
- Place rice ingredients, except green onions, in a rice cooker, or in a large saucepan over low heat.
- Cook until rice is tender and fluff in the green onion. Reserve until ready to use.
- Remove meat from crockpot and shred.
- To serve, place shredded meat over Sofrito Rice and top with remaining juices and vegetables from the crockpot.
Ingredients
- 2-3 pounds boneless lamb leg, trimmed
- 1/4 cup vegetable oil
- 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
- 3/4 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
- 3 cups jasmine rice
- 4½ cups water
- 4 tablespoons vegetable oil
- 1 Goya Adobo or Lawry’s Seasoned Salt Seasoning
- 1/2 bunch green onion, sliced
