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Slow Cooked Lamb Lettuce Cups

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.