Pulled Lamb Lettuce Boats

Ingredients

• 1 lamb shoulder
• 4 tbsp honey
• 1 tbsp coconut oil
• Pinch salt
• 2 brown onions, chopped
• 2 large carrots, diced
• 4 cloves garlic, minced
• 2 cups bone broth/stock
• 5 dates
• Yogurt sauce
• 1 cup natural Greek yogurt
• Handful of parsley, finely chopped
• 2 cloves garlic, minced
• Pinch salt and pepper

Method

To serve: 1 iceberg lettuce, washed and separated with Avocado, mashed and Tomato, diced

1. In a food processor, combine the honey, coconut oil, salt, onion, and 4 cloves of garlic to make a marinade. Process until everything is finely chopped.
2. Massage marinade into the lamb shoulder and leave covered in the fridge for at least 2 hours.
3. Heat oil in an oven proof casserole dish over a medium/high heat on the stove top for 1 minute. Add lamb shoulder cook for 3-5 minutes each side or until browned on both sides.

4. Add the onion, carrot, and garlic and cook for 5 minutes or until the vegetables start to soften.

5. Pour in the bone broth and gently scrape the bottom of the pan with a wooden spoon to remove any sediment that has cooked onto the bottom of dish. Add the dates cover with foil.
6. Place inside SMART OVEN and select SLOW COOK function and press START.
7. Toggle to select HIGH setting and dial up 6 hours; Press START
8. Once cooking time has counted down, remove dish from oven; meat should be tender and coming away from the bone. Pull the lamb off the bone, into a dish, draining liquid into a small jug.
9. To make yogurt sauce Into a small bowl, combine yogurt, 2 cloves of garlic (crushed), the parsley and a pinch of salt and pepper. Mix well.

To serve: Fill large lettuce leaves up with pulled lamb, cucumber, avocado and yogurt sauce. These are great for the whole family and kids love making their own lettuce ‘boats’.