Conga Lime Lamb In Crock Pot

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 -3 lbs boneless lamb shoulder
• 1 tablespoon canola oil
• 1 onion, chopped
• 3 garlic cloves, peeled and sliced
• 1/2 cup water
• 2 chipotle chiles in adobo, seeded and chopped
• 2 tablespoons molasses
• 2 cups broccoli coleslaw mix
• 1 mango, peeled and chopped
• 2 tablespoons lime juice
• 1 1/2 teaspoons lime zest
• 6 corn muffins, halved

Recipe

• 1 sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over roast.
• 2 in large skillet, brown lamb in oil on all sides, transfer to 3 or 4 quart crockpot.
• 3 in same skillet, sauté onion until tender, add garlic and cook one minute longer, add water, chipotle, and molasses, stirring to loosen brown bits from pan. pour over lamb.
• 4 cover and cook on high for 4 to 5 hours or until meat is tender.
• 5 remove meat, cool slightly.
• 6 skim fat from cooking juices.
• 7 shred lamb and return to crockpot; heat through.
• 8 in a large bowl, combine the broccoli coleslaw mix, mango, lime juice, zest, and remaining 1/4 t salt and 1/4 t black pepper.
• 9 warm corn muffins and serve with lamb, top with coleslaw.