Jammin’ Jerk Slow Cooker Lamb with Crispy Spiced 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

Instructions

Ingredients

For the Potatoes:

  • 800 g baby potatoes
  • 1 Tbsp vegetable oil
  • 2 cloves Garlic, finely sliced
  • 1 Tablespoon Jammin Jerk seasoning
  • a squeeze of lime juice

Instructions

  1. In the morning: Mix Jammin' Jerk and Pimped Pepper with the oil, then spoon over the lamb, making sure to coat it well. Place into a slow cooker with the stock and bay leaf. Cook on high for 8-10 hours until meat is almost falling apart.
  2. An hour before serving make potatoes: Preheat Oven to 220C.
  3. In a small bowl mix together the oil, garlic, Jammin' Jerk seasoning and Pimped Pepper.
  4. Slice potatoes in half/thirds so they're all approximately the same size. Place in a large pot and bring to a gentle boil. Cook 12-15 minutes until fork-tender.
  5. Strain water, then place back in pot, hustling them around to rough up the edges of the potatoes.
  6. Drizzle with the spiced oil, toss potatoes so they are well coated. Place on an oven tray, and cook in the oven for 20-25 minutes until perfectly crispy.
  7. When lamb is cooked, remove from slow cooker and rest 10 minutes before slicing. 


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