
Slow Cooked Lamb Lettuce Cups
7 hrs 10 mins total time
1 hr 10 mins active time
Medium
Serves 6
Ingredients
Measurements:
For the marinade:
- ¼ cup (3¼ oz) honey
- 1 tbsp olive oil
- 1 yellow onion
peeled, coarsely chopped
- 4 cloves garlic
crushed
- Flaky sea salt
to season
- Freshly ground black pepper
to season
For the slow cooked lamb:
- 2 tbsp olive oil
- 3¾ lb boneless lamb shoulder
- 2 large carrots
chopped
- 2 cups (16 fl oz) beef stock
- 5 (3½ oz) medjool dates
pitted, halved
To serve:
- 12 lettuce leaves
washed
- 8 large cherry tomatoes
sliced
- 1 large avocado
chopped
- Sesame seeds
lightly toasted
Instructions
- 1To make the marinade, put all the ingredients in a small food processor and process until the onion is finely chopped and the ingredients are well combined.
- 2To make the slow cooked lamb, put the lamb on a large plate. Rub the marinade all over the lamb. Cover and refrigerate for at least 2 hours.
- 3Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/HIGH/4 hours and press start.
- 4Heat the oil in a 4 ½ qt Dutch oven over medium-high heat. Remove the excess marinade from the lamb, reserving the marinade. Add the lamb and cook, turning, for 10 minutes, until browned all over. Transfer the lamb to a plate and set aside.
- 5Add the marinade from the lamb and the carrots to the Dutch oven. Cook, stirring, for 5 minutes until the vegetables start to soften. Add the stock. Gently scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add the dates. Return the lamb and any accumulated juices to the Dutch oven. Cover with a tight-fitting lid or double layer of foil, pressed down around the edges to seal.
- 6Once preheated, put the lamb in the oven and cook for 4 hours. The lamb should start to fall apart when you pull it with a fork.
- 7Transfer the lamb to a tray. Using two forks shred the lamb and put in a serving bowl.
- 8Strain the cooking liquid into a small pitcher and pour a little over the shredded lamb.
- 9Place the lettuce leaves on a platter. Top with sliced tomato, avocado and lamb. Sprinkle with sesame seeds and serve.Tip: Before you start cooking check that the Dutch oven fits in the oven.