prep time: 10min
cooking time: 4hrs
serving: 5
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ingredients
salad:
4 cups lettuce of choice
3 large carrots, peeled/halved lengthwise
1/4 kent pumpkin, cubed
15 brussel sprouts, halved
4 sprigs of mint leaves
1/4 cup pistachios, roughly chopped
dressing:
1/4 cup tahini
1/4 cup apple cider vinegar
1/4 cup water
1/2 lemon, juiced
salt, to taste
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method
1. preheat the oven to 160 degrees.
2. place the lamb into a baking dish.
3. create small incisions in the meat about 3 cm deep (be careful not to pierce all the way through) and stuff with garlic and rosemary.
4. cover the lamb with the juice of the lemon and extra virgin olive oil.
5. generously season with the lemon zest and salt, then pour the bone broth into the base of the dish.
6. double seal the dish with aluminium foil and secure tightly around all edges. place it in the oven for 4 hours.
7. place the carrots, pumpkin, and brussel sprouts on another baking tray and put it in the oven for the last 60 minutes of the lamb baking.
8. in the meantime, create your salad! place the lettuce on a serving board, layering with the roast vegetables and shredded lamb. garnish with fresh mint and pistachios.
9. combine all of the salad dressing ingredients together and whisk until well combined.
pour the dressing over the salad.
10. enjoy your slow-cooked lamb and winter salad!
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recipe by @myfoodreligion