Name: Slow Cooked Lamb with Rosemary & Cauliflower Puree
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1kg lamb shoulder; 3 sprigs of rosemary; 2 tsp salt; 1/2 tsp pepper; 1 Tbsp thyme; 1 tsp Changing Habits Turmeric Powder; 1 tsp Changing Habits Ceylon Cinnamon; 2 tsp garlic powder, or 4 garlic cloves, crushed; 1 large cauliflower, roughly chopped; 1/4 cup butter or Changing Habits Coconut Oil; 1/2 cup Changing Habits Beef Broth; Leafy greens for serving

AuthorJordan Pie

RatingDifficultyBeginner

Yields6 Servings

Prep Time5 mins

1kg lamb shoulder

3 sprigs of rosemary

2 tsp salt

1/2 tsp pepper

1 Tbsp thyme

1 tsp Changing Habits Turmeric Powder

1 tsp Changing Habits Ceylon Cinnamon

2 tsp garlic powder, or 4 garlic cloves, crushed

1 large cauliflower, roughly chopped

1/4 cup butter or Changing Habits Coconut Oil

1/2 cup Changing Habits Beef Broth

Leafy greens for serving

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.

CategoryGluten Free, Mains

Ingredients