Slow Cooked Lamb with Seasonal Greens

Slow Cooked Lamb with Seasonal Greens

{ There’s really nothing better than coming home from work of an evening to have dinner almost ready to serve. Our Slow Cooked Lamb and Seasonal Greens is the perfect autumn dinner that the entire family will enjoy. }

Contributor: Steph Lowe

{ INGREDIENTS }

5kg – 2kg lamb shoulder

3 garlic cloves, peeled

1 handful of fresh rosemary

¼ cup bone broth

1 teaspoon sea salt

2 tablespoons cold-pressed extra virgin coconut oil, melted

2 zucchinis, cut into 5cm thick chips

1 head of broccoli, roughly sliced

20 brussels sprouts, sliced

2 baby fennel bulbs, thinly sliced

½ teaspoon sea salt

½ teaspoon chilli flakes

60g rocket leaves

1 avocado, diced

2 tablespoons pomegranate seeds

{ METHOD }

On the base of a slow cooker lay the garlic cloves and fresh rosemary.

Place the lamb shoulder on top of the rosemary and garlic bed. Add broth and season generously. Cover and place the slow cooker on low for 8 hours.

An hour before serving, preheat oven to 180°C and line a baking tray with baking paper.

Add coconut oil to a large bowl and add zucchini, salt and chilli flakes. Toss to combine and transfer onto the baking tray, in a single layer. Roast for 20 minutes.

Add fennel, broccoli and brussels to the bowl and toss to combine with the residual oil, salt and chilli flakes. At the 20-minute mark of the zucchini cooking, add the remaining vegetables and roast together for a further 15 minutes.

When ready to serve, gently pull the lamb apart with two forks.

To a serving bowl or platter combine the roasted vegetables with the rocket and diced avocado. Season well and scatter pomegranate seeds over the top of the warm salad. Serve alongside the lamb.

Prep time: 10 minutes
Cook time: 8 hours
Total time: 8 hours + 10 minutes
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Categories: MAINS.