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SLOW COOKER RECIPE: Pulled Lamb Lettuce boats


Pulled Lamb Lettuce boats
Serves 6 to 8
Ingredients
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
Method
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’.

ENJOY!

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