Ingredientcajun-slow-cooked-lamb

  • 1kg lamb shoulder
  • 4 tbsp cajun spice
  • 1 tsp mustard seeds
  • 1 litre vegetable stock
  • salt & pepper
  • 1 cauliflower, chopped
  • 10 brussel sprouts, chopped
  • 1/2 cup almonds
  • 1/4 cup Meredith’s Goat Cheese
  • olive oil
  • 1 bag rocket

Directions

  1. In a pan over high heat, sear all sides of the lamb shoulder
  2. Add lamb shoulder, 3 tbsp cajun spice, mustard seeds, vegetable stock, salt & pepper to a slow cooker and leave on low for 8 hours or high for 4 hours
  3. When lamb shoulder falls apart, put under griller in the oven for approx 15 minutes or until crispy *
  4. For the salad, add cauliflower & brussel sprouts to a lined baking tray & coat in cajun spice & olive oil
  5. Place in 180 deg preheated oven, until golden (approx 30 mins)
  6. When the vegetables are almost ready, add almonds to the baking tray
  7. Remove vegetables from the oven and add to a large bowl with rocket, goat cheese & olive oil
  8. Serve & enjoy

* May need to drain some of the liquid