Summary
Ingredients
Instructions
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.
Nutritional information
Serving Size 4-6 serves
Notes
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.
