In Dinner, Lunch, Recipes

Pulled Shoulder of Lamb Quinoa, Broad Bean & Dill

Pulled Shoulder of Lamb Quinoa, Broad Bean & Dill
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Pulled until the meat fall away from the bone. A perfect platter for a lamb adventure and sharing.
Servings
8-10People
Servings
8-10People
Ingredients
Ingredients
Quinoa Broad Bean & Dill
Serving Suggestion
Instructions
  1. Pre-heat the oven to 300°F, gas mark 2, 150°C (130°C fan-assisted).
  2. In a large non-stick frying pan seal the lamb on all sides until browned and crispy, this process can take about 10 minutes, keep moving the lamb over after every 2 minutes.
  3. When the lamb is sealed, leave to cool then season on all sides with white pepper, garlic granules, sea salt, ground cumin and paprika. Then place the lamb into a roasting tray or casserole dish, pour the water around the dish. The cover and place in the pre-heated oven for 5 hours, basting with the lamb juice every hour. After 4 ¼ hours, remove the lid, baste again with the juice and leave to cook for 45 minutes uncovered.
  4. Rinse the quinoa through a fine sieve and place into a saucepan together with the broad beans and 4 tablespoons of dried dill. Add the water to the pan mix all together well and bring to the boil. Then cover with a lid, reduce and simmer on a low light for 20 minutes.
  5. When cooked remove from stove and leave to stand for 5 minutes. Then gently fluff with a fork place into a large mixing bowl and season with sea salt or herbamare and drizzle with olive oil.
  6. When cooked remove the lamb from the oven and skim the thin film of fat from the cooking juices. Lift out the lamb and place on a large wooden chopping board, cover the meat with foil and leave to rest for 10 minutes. Pull the meat from the bones with a fork and drizzle with the aromatic cooking juices.
  7. To serve, place the quinoa with broad beans on a large serving platter, then top with the pulled shoulder of lamb, serving with a generous serving of tahini.
Recipe Notes

LISA’S TIP – I am a massive fan of leftovers for some reason I think that all recipes which are slow cooked taste even better the next day when re-heated. Therefore, if you’re lucky enough to have leftovers, add a touch of non-stick oil to a frying pan and re-heat! The shoulder of lamb is an often overlooked cut of meat it tends to be tough, but when you slow cook it, it’s nice and tender.

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