This is a new favourite here at TNN – the perfect balance of slow cooked meat for optimal nutrition and ease of digestion and a fresh salad to keep us cool while the weather is still warm. We hope you enjoy.
Ingredients (Serves 4)
- 1.5kg grass fed lamb shoulder
- 2 garlic cloves, crushed
- 1 teaspoon chilli flakes
- 2 teaspoons ground cumin
- 2 teaspoons sumac
- 2 1/2 cup organic beef bone broth
- 1 teaspoon sea salt
- 1 lemon
- 1/2 cup quinoa, raw
- 120g rocket
- 1 bunch fresh mint
- 1/2 bunch fresh parsley, chopped
- 1 pomegranate
- 120g goats feta
- 2 tablespoons extra virgin live oil
- 1 tablespoon apple cider vinegar
- Combine garlic, chilli flakes, ground cumin, sumac, lemon (rind only) and salt and rub over the lamb shoulder, place in the slow cooker.
- Add in bone broth and turn on high for the first hour, followed by low for 5 hours. You can also cook on low for 8 hours if more convenient for you.
- Leaving the lamb in the slow cooker, take two forks and shred the lamb so that it becomes pulled. Set aside to cool.
- Cook quinoa as per packet instructions and set aside to cool.
- In a large bowl combine quinoa, remaining salad ingredients and pulled lamb. Stir until combined and serve into bowls.
- Any extra can be stored in an air-tight container for a delicious lunch the next day!
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.