Monday, 25 May 2015

SLOW COOKER RECIPE: Pulled Lamb Lettuce boats

Pulled Lamb Lettuce boats

Serves 6 to 8

1 lamb shoulder
4 tbsp honey
1 tbsp coconut oil
Pinch salt
2 brown onions
4 cloves garlic, minced
5 dates
1.5 cups bone broth/stock
2 large carrots, diced

Yogurt sauce
1 cup natural Greek yogurt
Handful of parsley, finely chopped
2 cloves garlic, minced
Pinch salt and pepper

To serve:
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.

Sauté Setting
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.

To serve:
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’.

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