Slow Cooked Lamb Lettuce Cups
Breville Test Kitchen

Breville Test Kitchen

Slow Cooked Lamb Lettuce Cups

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

7 hrs 10 mins total time

1 hr 10 mins active time


Serves 6



For the marinade

  • honey icon
    ¼ cup (3¼ oz) honey
  • olive oil icon
    1 tbsp olive oil
  • yellow onion icon
    1 yellow onion

    peeled, coarsely chopped

  • clove garlic icon
    4 cloves garlic


  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the slow cooked lamb

  • olive oil icon
    2 tbsp olive oil
  • boneless lamb shoulder  icon
    3¾ lb boneless lamb shoulder
  • large carrot icon
    2 large carrots


  • beef stock icon
    2 cups (16 fl oz) beef stock
  • medjool dates icon
    5 (3½ oz) medjool dates

    pitted, halved

To serve

  • lettuce leaves  icon
    12 lettuce leaves


  • large cherry tomato icon
    8 large cherry tomatoes


  • large avocado icon
    1 large avocado


  • sesame seeds icon
    Sesame seeds

    lightly toasted


  • 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.
Hors d'oeuvr/Appetizers
Main course
Kid Friendly
Dairy Free
Kid Friendly

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