1. Place the lamb, spices, oil and broth in a slow cooker and cook on high for 5 hours or low for 8-9 hours.
  2. When the lamb has 40 minutes to go, make the ‘cous cous’ by processing the cauliflower and broccolini florets in a food processor until chopped into rice sized pieces. Spread out on a baking tray ready for later.
  3. Preheat the oven to 180c. When the lamb has 30 mins to go, place the eggplant, cauliflower, zucchini, carrots and capsicum on a tray and drizzle with coconut oil and sprinkle with spices. Roast for 30 mins. Meanwhile, steam the green beans and broccolini and set aside. When the vegetables have 10 minutes to go, add the broccoli and cauliflower rice and bake for 10 minutes.
  4. To make salad, place down spinach and mix through ‘cous cous’ , roasted vegetables and steamed greens. Add the fresh herbs and season with salt, pepper and a squeeze of lemon juice.
  5. To shred the lamb, get two forks and pull the lamb apart in the slow cooker. If there is a lot of juice, remove some of the juice before shredding and keep in a glass dish for the salad dressing.
  6. To serve, divide the salad amongst plates and top with shredded lamb. Serve with olive oil as the dressing or even better – the lamb juice!

Well I tried this dish out for the first time last week on my birthday (ambitious, I know) and boy oh boy was it a winner! PLUS I got organic, preservative and free of all crap, red wine which tasted AMAZING! I mean if i’m going to celebrate with a glass of wine-this is the stuff! It is from Sisley Estate.