Food & Wine
Slow-cooked lamb with sautéed greens
This lamb is so tender and flavoursome that you don’t need to load up on potatoes. By all means you can add them as a side but keep the focus of your plate on vegetables and quality protein.
Serves: 6
Ingredients:
- 3 garlic cloves, peeled
- 2 tablespoons chopped rosemary
- 1 x 1.5 kg lamb shoulder
- Sea salt and freshly ground
- Black pepper
- 1 tablespoon coconut oil
- 2 zucchini, diced
- 200 g broccolini, sliced in quarters
- 100 g Tuscan kale, diced
Method:
- Arrange the garlic cloves and rosemary over the base of a large slow cooker, lay over the lamb shoulder and season generously. Cook on low for 8 hours, or until the meat falls apart when pressed with a fork. Alternatively, add the ingredients to a casserole dish or a roasting tin, cover with a lid or foil and cook in an oven preheated to 140°C for 3 ½ hours.
- Melt the coconut oil in a large frying pan over a medium heat. Add the greens and sauté for 3 minutes, until tender. Remove from the heat and pile onto serving plates.
- Gently shred the lamb with two forks and divide the meat among the plates. Serve.
This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald