Cookbook

the Smart Oven
™
Pro
BOV820BSS
Pulled Lamb Lettuce Boats
1
Prep  minutes / Cook  hours
2
Serves –
1 lamb shoulder
4 tablespoons honey
1 tablespoon coconut oil
Pinch salt
2 brown onions, chopped
2 large carrots, diced
4 cloves garlic, minced
2 cups bone broth/stock
5 dates
Yogurt sauce
1 cup natural Greek yogurt
Handful of parsley, finely chopped
2 cloves garlic, minced
Pinch salt and pepper
Method
In a food processor, combine honey, coconut
oil, salt, onion, and  cloves of garlic to make
a marinade. Process until everything is
finely chopped.
Massage marinade into lamb shoulder and
leave covered in the fridge for at least
 hours.
Turn FUNCTION dial to SLOW COOK
setting.
Turn TIME dial to  hours.
Turn TEMPERATURE dial to HIGH.
Press the START button.
Heat oil in an oven proof casserole dish over
medium/high heat on the stove top for
 minute. Add lamb shoulder, cook for
– minutes each side or until browned on
both sides.
Add onion, carrot, and garlic and cook for
 minutes or until vegetables start to soften.
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Pour in the bone broth. Gently scrape bottom
of pan with a wooden spoon to remove any
sediment that has cooked onto the bottom of
dish. Add dates. Cover with foil.
When preheating has completed, place
casserole dish in the oven for  hours.
Once cooking time has counted down,
remove dish from oven; meat should be
tender and coming away from the bone.
Pull lamb o the bone, into a dish, draining
liquid into a small jug.
To make yogurt sauce, combine yogurt,
 cloves of garlic (crushed), parsley and
a pinch of salt and pepper in a small bowl.
Mix well.
To serve
Fill large lettuce leaves up with pulled lamb, cucumber,
avocado and yogurt sauce. These are great for the
whole family and kids love making their own lettuce
‘boats’.
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