Utterly blown away again by the pure simplicity but tastiness of this lamb dish. Succulently slow cooked so you could pop it in the oven, nip out and run a couple of marathons and it will be ready waiting for you when you get back! The recipes suggests serving it with cauliflower rice. I served mine with some delicious steamed sugar snap peas and some spiralised courgettes in butter and I had the leftovers the next day on my salad.
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| Prep Time | 10 minutes |
| Cook Time | 420 minutes |
| Servings |
-8
|
Ingredients
- 4 tbsp miso paste
- 3 tbsp honey
- 2 tbsp coconut oil or butter
- 2 aubergines sliced lengthways into 1cm strips
- 2 kg lamb shoulder on the bone
- pinch salt
- 50 g sesame seeds optional
Ingredients
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Instructions
- Set your slow cooked or preheat your oven to 130oC
- Warm the miso, honey and butter or coconut oil in a saucepan for a few minutes
- Rub the aubergines in some of this mixture then put them on the bottom of the slow cooker or large cast-iron pot
- Rub the rest of the sauce into the lamb and place it on top of the aubergines
- Add a pinch of salt, pop on the lid and cook for 7 hours
- Once done garnish with sesame seeds
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