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MELISSA AMBROSINI’S SLOW COOKED LAMB

Mel and I met a few years ago at the Bondi Growers Market when I first started out with The Brown Paper Bag and it’s been an incredible journey for both of us since that time. We’re both speaking in October for The Wellness Festival Sydney by Colour and Coconuts (find tickets here), but ahead of that we’re excited to be sharing Mel’s Slow Cooked Lamb from her E-book The Glow Kitchen.  Perfect warming nourishing food to share with those you love for the Spring.

What you need:

1 whole organic grass fed and grass finished lamb shoulder

2 large yellow onions, thinly sliced

4 large cloves garlic, minced

2 tbs ginger, grated

1 tbs whole cumin seeds

2 tsp ground coriander

1 tsp turmeric powder

Dash ground cinnamon

2 tbs raw butter, ghee, tallow or coconut oil

1 tsp ocean sea salt (more or less to taste)

1 large tomato, diced finely

1 cup of bone broth (see recipe) or stock

 

What you do:

  1. In large pan, brown lamb shoulder on both sides in 1 tablespoon of butter, ghee, tallow or coconut oil. Place shoulder in slow cooker.
  2. In a large soup pot heat 1 tablespoon of butter, ghee, tallow or coconut oil on medium heat.
  3. Add onions and sauté until very lightly browned and getting soft.
  4. Add garlic and ginger, and sauté one minute. Add a little more butter, ghee, tallow or coconut oil if the ginger sticks to the pan and to keep it from burning.
  5. Use a wooden spoon or spatula to move the onion mixture to one side of the pot, and melt the remaining of butter, ghee, tallow or coconut oil on the other side.
  6. Add cumin seeds and toast until they are a few shades darker.
  7. Then add coriander and let it toast until just fragrant (a few seconds).
  8. Stir the onion mixture into the spices.
  9. Add turmeric, cinnamon, sea salt, pepper and bone broth. Stir to combine well. Cover and let it simmer for a few minutes.
  10. Add onion mixture to slow cooker, and rub it all over the lamb.
  11. Add the very finely diced tomato and stir around.
  12. Slow cook on low for 8-12 hours (12 is best).
  13. Garnish with chopped coriander, scallions, or both! Or add different vegetables, i.e. cauliflower, green beans and broccoli.  
Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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