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)