chef Anthony Jacquet Crock-Pot Australian Lamb “Ropa de Vieja”

  • Prep 10Min
  • Cook 4Hr, 20Min
  • Style , ,
  • Meat
  • Cut
  • Serves 10

Crock-Pot Australian Lamb “Ropa de Vieja”


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.

Method :
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.