slow loaded lamb

This lamb is the dish you want waiting for you when you come home on those busy nights and don’t have time to cook. Set and forget in the morning for the most nourishing, succulent, iron-rich meal the whole family can enjoy!

INGREDIENTS

• Olive oil spray

• 1 onion, diced

• 1 whole head garlic, cloves peeled (or roughly chopped)

• 1.5kg lamb (leg or shoulder work best!)

• 4–5 cups chopped vegetables (use whatever you have on hand…we used zucchini, carrot, broccoli and celery)

• 1½ cups broth or stock

• 1–2 tsp dried rosemary

• 1 tsp onion powder

• Freshly cracked black pepper, to taste

METHOD

1. Preheat the oven to 150 celcius.

2. Spray the base of a casserole dish with olive oil. Sauté the onion and garlic for 2–3 minutes until fragrant and add the lamb and sear on all sides until lightly browned.

3. Remove from the heat and add the chopped vegetables, broth, rosemary, onion powder and pepper.

4. Cook for 4 hours until the lamb is tender and falling off the bone. Remove from the oven and shred the lamb slightly to soak up any excess juices.

5. Cook for a further 1 hour so the flavours deepen and the vegetables break down into the lamb.

6. Serve as is, or with rice, pasta, in wraps or on pizza. The soft slow cooked lamb pieces are a great flinger food for babies 6 months +. Leftovers also freeze beautifully.