Cookbook

SOV860
the Smart Oven
™
Air Fryer
92
Pulled Lamb Lettuce Boats
1
Prep 30 mins / Cook 4 hrs / Standing 2 hrs
2
Serves 4–6
For the marinade
80 ml honey
1 tbsp coconut oil
Pinch salt
1 brown onion, roughly chopped
4 cloves garlic, minced
For the lamb
2 tbsp olive oil
1 × 1.7 kg lamb shoulder, bone out
1 brown onion, roughly chopped
2 large carrots, diced
1 head garlic, cut in half
500 ml beef stock
5 dates, pitted
Salt
Lettuce leaves, washed
1 Lebanese cucumber, peeled, deseeded and
½ cm dice
1 avocado, ½ cm dice
8 large cherry tomatoes, sliced
Pepper
1. In a food processor, combine the honey,
coconut oil, salt, onion, and garlic. Process
until ingredients are finely chopped.
2. Place the lamb into glass or plastic container.
Rub the marinade over the lamb shoulder,
cover and place in the refrigerator for at
least 2 hrs.
3. Pre-heat the oven. Select SLOW COOK/
HIGH/4 hrs and press start.
4. Heat the oil in cast iron pan over medium-
high heat on the stove top for 1 min. Add the
lamb shoulder and cook for3–5 mins each
side or until browned on both sides. Remove
the shoulder from the pot and set aside.
5. Add the onion, carrot, and garlic and cook for
5 mins or until vegetables start to soften, add
the lamb back in to the pot.
6. Pour in the beef stock. Gently scrape the
bottom of pan with a wooden spoon to
remove any sediment that has cooked onto
the bottom of dish. Add the dates. Cover
with a lid or double wrapped foil.
7. When pre-heating has completed, place the
cast iron pan in the oven for 4 hrs. The meat
should be tender and coming away from the
bone.
8. Pull the lamb off the bone and place it into
a bowl. Drain all of the cooking liquid into a
small jug and add some back to the lamb if
needed.
9. Fill the lettuce leaves with pulled lamb,
cucumber, avocado, tomatoes and freshly
cracked pepper and serve.