Slow Cooked Lamb Shoulder with Cauliflower-Cucumber Tabouli
March 13, 2017 | Cooking time: 8 hours (prep: 20 minutes)
1.5 kg lamb shoulder (or there about)
2 tbsp paprika
2 tbsp coriander
2 tbsp chopped mint
4 cloves garlic, crushed
1 Tbsp fresh ginger, diced
1/4 cup bone broth
good drizzle EVOO
generous grind of salt and pepper
1 head of cauliflower, cut into florets
1 cucumbers, finely diced
1/2 cup finely chopped Italian parsley
1/2 cup chopped mint
1/4 cup pepitas
1/4 cup pistachios
1 lemon, juiced
Olive oil to serve
- Place the lamb in the slow cooker and rub ingredients all over. Place on low for 8 hours or high for 5.
- Once the lamb is nearly finished, prepare the cauliflower tabouli.
- Blitz the cauliflower florets in a food processor until rice sized bits form and transfer to a lined baking tray. Bake for 10-15 minutes in a 200c oven and then let it cool slightly. Once cool, toss it through with the rest of the ingredients and season with salt and pepper
- Shred the lamb using two forks and pull the meat in opposite directions. Serve with the tabouli and drizzle with lots of olive oil.
You can freeze portion sizes for later in the week. Just don’t freeze the cauliflower tabouli.