Herby braised lamb
Perfect dish to batch cook and share around
Equipment
- Pressure or slow cooker
Ingredients
- Lamb shoulder (or leg), deboned and scored (1.5 - 2kg)
- 2 cups beef bone broth
- 1 large onion, quartered
- 1 large carrot, chopped roughly
- Drizzle of extra virgin olive oil, for frying
- Salt and Pepper
For the marinade
- 2 lemons, zested and juiced
- 1/2 cup olive oil
- 3 cloves garlic, minced
- Handful of fresh rosemary, chopped
- Handful of fresh oregano, chopped
- Handful of fresh parsley, chopped
- 1 tsp Salt and pepper
Instructions
- Take your lamb out of the fridge to come down to room temperature. Score it with a knife so that you can see the meat through the fat.
- Juice and zest your lemons into a bowl and add the olive oil, minced garlic, salt + pepper and chopped fresh herbs. Stir to combine.
- Cover your lamb in the marinade and set aside.
- Chop your carrots and onion roughly.
- Sear the veg with a drizzle of olive oil in your pan / pressure cooker. Then add the lamb on top.
- Pour the bone broth over the lamb. Season liberally with salt and pepper.
- Place lid on top of pressure and set on high for 1 hour for 1.5kg (add 10-15 mins more if it weighs more/has a bone). If slow cooking, set cooker to 8 hours on low.
- If pressure cooking, allow 15 mins after it finishes for the natural pressure release before removing.
- Remove lamb from cooker and shred the meat gently with a fork and tongs. Replace in liquid once done to soak up the extra juices. Pull the braised carrots out to serve (or mash).
- Add 2-3 cups of the braising liquid into a pot and reduce over a medium/high heat to thicken. Add a knob of butter and some extra salt and pepper. Then you had a beautiful herby lamb jus.
- Serve lamb alongside some quinoa cooked in bone broth, roasted veg or even some home made tabouli.
Notes
This is a great base recipe for pressure cooking OR slow cooking pull-apart lamb. I've gone the speedy route with searing and pressure cooking - max flavour and then cooking it in bone broth which amps up the nutrients and flavour. You can easily swap for water though!
