Recipe by Cassandra Michelin. This recipe is made with the Smart Oven™ Pro. Develop complex flavours with even convection heating.
Ingreadient:
- 1 lamb shoulder
- 4 tbsp honey
- 1 tbsp coconut oil
- Pinch salt
- 2 brown onions, chopped
- 2 large carrots, diced
- 4 cloves garlic, minced
- 2 cups bone broth/stock
- 5 dates
- 1 cup natural Greek yogurt
- Handful of parsley, finely chopped
- 2 cloves garlic, minced
- Pinch salt and pepper
Direction:
- For best results, use the Smart Oven™ Pro by Breville
- In a food processor, combine the honey, coconut oil, salt, onion, and 4 cloves of garlic to make a marinade. Process until everything is finely chopped
- Massage marinade into the lamb shoulder and leave covered in the fridge for at least 2 hours
- Heat oil in an oven proof casserole dish over a medium/high heat on the stove top for 1 minute. Add lamb shoulder cook for 3-5 minutes each side or until browned on both sides
- Add the onion, carrot, and garlic and cook for 5 minutes or until the vegetables start to soften
- Pour in the bone broth and gently scrape the bottom of the pan with a wooden spoon to remove any sediment that has cooked onto the bottom of dish. Add the dates cover with foil
- Place inside SMART OVEN and select SLOW COOK function and press START
- Toggle to select HIGH setting and dial up 6 hours; Press START
- Once cooking time has counted down, remove dish from oven; meat should be tender and coming away from the bone. Pull the lamb off the bone, into a dish, draining liquid into a small jug
