Pulled Lamb Lettuce boats
Serves 6 to 8
1 lamb shoulder
4 tbsp honey
1 tbsp coconut oil
2 brown onions
4 cloves garlic, minced
1.5 cups bone broth/stock
2 large carrots, diced
1 cup natural Greek yogurt
Handful of parsley, finely chopped
2 cloves garlic, minced
Pinch salt and pepper
1 iceberg lettuce, washed and separated
1 Avocado, mashed
2 Tomato, diced
In a food processor, combine the honey, coconut oil, salt, onion, and 4 cloves of garlic to make a marinade. Process until everything is finely chopped.
Massage marinade into the lamb shoulder and leave covered in the fridge for at least 2 hours.
Add 1 tablespoon of oil and then place the lamb shoulder into the bowl. Sauté; turning meat when needed.
Slow Cook Setting
Add in the marinade, dates, bone broth and carrots.
Enter 8HR TIME.
Press start button.
After the 8 hours, Lamb shoulder should be super tender and falling off the bone.
Pull the lamb off the bone, into a dish, draining liquid into a small jug.
To make yogurt sauce:
Into a small bowl, combine yogurt, 2 cloves of garlic (crushed), the parsley and a pinch of salt and pepper. Mix well.
Fill large lettuce leaves up with pulled lamb, tomato, avocado and yogurt sauce. These are great for the whole family and kids love making their own lettuce ‘boats’.