slow-cooked-lamb

Slow-cooked lamb with miso and jacket potato

This slow-cooked lamb, in fact slow cooking full stop is like actual magic: throw a bunch of raw ingredients into a pot sitting on your counter, leave for work, return, dinner is ready. Magic, I tell you.

Now, obviously very few of us are actually leaving for work at the moment. But the principle remains the same, with the added bonus of being able to smell the lovely cooking concoction all day as you anticipate lunch and/or dinner.

This recipe uses rather a large shoulder of lamb. But the brilliant thing about tasty slow-cooked meat is that you can use it in loads of other things too. So, in this recipe, we’ve paired it with a fresh salad and baked potato. But you could also add it to a burrito bowl or tacos. The world is your oyster, or aubergine (but not in *that* way!).

Serves 2 (but gives you enough meat for around 8 meals)


Ingredients:

4tbsp miso paste

3 tbsp honey

2 tbsp coconut oil

2 aubergines, sliced into 1cm strips, lengthways

2kg lamb shoulder, on the bone

1/2 tsp of sea salt flakes or 1 tsp of light soy sauce

What to prep:

Melt the miso, honey and coconut oil in a saucepan.


If you have a slow cooker, brilliant, turn it onto low. If you don’t then preheat the oven to 130C/250F and use your thick-bottomed pot instead.


Rub the miso mixture all over the aubergine slices and place them in the bottom of the slow cooker. Rub the miso mixture all over the lamb and place it on top of the aubergine mattress (aww…). Sprinkle the salt, or soy sauce, over the top, put the lid on and cook for 7 hours.


If you’ve not already prepped your baked potatoes for the week, then pop a potato in the oven drizzled with olive oil, salt and pepper and wrapped with tin foil, for the same amount of time if on low.


When you’re hungry:

Turn off the slow cooker/take the pot out of the oven and shred the lamb onto a plate. Remove the aubergines as well.


Put some salad leaves, tomatoes and any other tasty salad leaves you have (we’re not picky) onto a plate with the (unwrapped) jacket potato, and some other shredded lamb and aubergine.


Sit back and enjoy salty, umami heaven.