dinneromnivoreWestern

Slow-Cooked Lamb Shoulder with Cauliflower Mash

Name: Slow-Cooked Lamb Shoulder with Cauliflower Mash
Total time: 60 min
Yield: 4 servings
Cuisine: Western
Ingredients: 800 g lamb shoulder chunks; 1 tbsp olive oil; 2 small onion; 4 cloves garlic; 800 ml beef or lamb bone broth; 4 sprigs fresh rosemary; 2 heads cauliflower; 4 tbsp butter; 8 tbsp cream or full-fat milk; 1 tsp salt; 0.5 tsp black pepper

60 min 4 servings 712 kcal

A hearty and comforting dinner featuring tender, slow-cooked lamb shoulder paired with creamy, low-glycemic cauliflower mash.

Ingredients

800 g lamb shoulder chunks
1 tbsp olive oil
2 small onion
4 cloves garlic
800 ml beef or lamb bone broth
4 sprigs fresh rosemary
2 heads cauliflower
4 tbsp butter
8 tbsp cream or full-fat milk
1 tsp salt
0.5 tsp black pepper

Nutrition

Calories712kcal

Protein50g

Carbs8g

Fat50g

Fiber2g

Instructions

1Heat a splash of olive oil in a heavy-bottomed pan over high heat at approximately 200°C. Add the lamb chunks and sear on all sides for about 4 minutes until a deep golden-brown crust forms.
2Reduce the heat to medium at around 160°C in the same pan. Add diced onion and cook for 3 minutes until softened and translucent, then stir in minced garlic and cook for 1 minute until fragrant.
3Return the browned lamb to the pan, pour in the bone broth, and add rosemary sprigs. Cover tightly with a lid, reduce heat to the lowest setting at about 90°C, and simmer for 45-60 minutes until the lamb is fork-tender and easily pulls apart.
4Break cauliflower into florets and place in a steamer basket over boiling water. Steam at 100°C for 12 minutes until completely soft and easily pierced with a fork.
5Drain the steamed cauliflower and transfer to a blender or large bowl. Add butter, cream, salt, and pepper, then blitz or mash until very smooth and creamy with no lumps.

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