AuthorJordan
Add the lamb to your slow cooker. Top the lamb with the rosemary, salt, thyme, turmeric, cinnamon, pepper and garlic.
Close the lid and cook on low for 7-8 hours, or until the lamb begins to fall apart easily.
Meanwhile add the cauliflower, broth, butter or coconut oil to a saucepan and cook on medium heat with the lid on until the cauliflower is tender.
Add all the ingredients to a blender of food processor and blitz together until completely smooth and creamy.
Add a touch of salt and pepper to taste and re-blend.
When you're ready to plate up, place some leafy greens onto 4 plates. Top with the puree and lamb + lamb juices and serve up. Enjoy.
Ingredients
Directions
Add the lamb to your slow cooker. Top the lamb with the rosemary, salt, thyme, turmeric, cinnamon, pepper and garlic.
Close the lid and cook on low for 7-8 hours, or until the lamb begins to fall apart easily.
Meanwhile add the cauliflower, broth, butter or coconut oil to a saucepan and cook on medium heat with the lid on until the cauliflower is tender.
Add all the ingredients to a blender of food processor and blitz together until completely smooth and creamy.
Add a touch of salt and pepper to taste and re-blend.
When you're ready to plate up, place some leafy greens onto 4 plates. Top with the puree and lamb + lamb juices and serve up. Enjoy.
I made this yesterday and it was super delicious. Hubby didn’t stop raving about it! Thanks for such an easy and tasty recipe ?
Yay, so happy you and your husband liked it Karen 🙂 Thanks for the feedback too!
Absolutely delicious. I wasn’t convinced, from the smell of it cooking during the day, that I was going to like it. Well, I’m pleased to report, that my nose was wrong. We will be having this again. Even though it wasn’t the kids’ favourite. Tough luck for them. Yay for me!!