Jammin’ Jerk Slow Cooker Lamb with Crispy Spiced Potatoes
[[ recipeID=recipe-2m90kqvc9, title=Jammin Jerk Slow Cooker Lamb Leg with Spicy Roast Potatoes ]]
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Jammin’ Jerk Slow Cooker Lamb with Crispy Roast Potatoes
Jammin Jerk Slow Cooker Lamb Leg with Spicy Roast Potatoes
Let the slow cooker do the work with this flavour-packed Jammin’ Jerk lamb roast, simmered until meltingly tender in a rich, spiced broth. Paired with crispy, lime-splashed roast potatoes coated in Jammin’ Jerk and Pimped Pepper, this dish is bold, comforting, and just the right kind of fiery. Perfect for weekends, meal prep, or feeding a hungry crowd.
Servings:
Keywords: Slow Cooker Lamb, Jammin’ Jerk Rub, Spiced Roast Potatoes, Pimped Pepper, Caribbean-Inspired Roast, Lamb Dinner, Comfort Food, One Pot Lamb
- Prep Time: 15 mins
- Cook Time: 10 hours 0 mins
- Total Time: 10 hours 15 mins
Ingredients
- 1 ½ kg Lamb roast, boneless
- 2 Tbsp vegetable oil
- 2 cloves Garlic, chopped into large pieces
- 2 tsp Jammin' Jerk seasoning, (more if you like it spicier)
- 1 tsp Pimped Pepper
- Bay Leaf
- 2 cups lamb or beef stock
For the Potatoes:
- 800 g baby potatoes
- 1 Tbsp vegetable oil
- 1 tsp Jammin Jerk Seasoning, (more if you like it spicier)
- a squeeze of lime juice
Instructions
- In the morning: Mix Jammin Jerk and pimped pepper into the oil then spoon over the lamb, making sure to coat it well. Place into slow cooker with the stock and bay leaf. Cook on high for 8-10 hours until meat is almost falling apart.
- An hour before serving make potatoes: Preheat Oven to 220C.
- In a small bowl mix together the oil, garlic, Jammin Jerk seasoning and Pimped Pepper.
- Slice potatoes in half/thirds so theyre all approx the sme size. Place in a large pot and bring to a gentle boil. Cook 12-15 minutes until fork-tender.
- Strain water then place back in pot, hostling it around the rough up the edges of the potatoes.
- Drizzle with the spiced oil then turn to coat. Cook 20-25 minutes until perfectly crispy.
- When lamb is cooked, remove from slow cooker and rest 10 minutes before slicing.
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