Perhaps the ultimate post workout meal, this slow cooked dish is packed with protein and has a decent amount of complex carbs too. Not only that, its bursting with Vitamin B12, Niacin and Zinc – and best of all, its hassle free. Whack it all in a pot around midday, and don’t worry about it again until you get hungry in the evening.
Garlic-Balsamic Lamb Ingredients:
- 1 Lamb Shoulder Joint, roughly 1kg
- Glug olive oil
- 4 Red Onions, Sliced
- 2 Bulbs (approx. 16 – 20 cloves) Garlic, peeled
- 10 sprigs fresh thyme
- 4 Bay Leaves
- 200ml Balsamic Vinegar
- Salt and Pepper
- 4 Large Parsnips, peeled and chopped
Garlic-Balsamic Lamb How To:
1) Preheat your oven to 180C / 350F. Arrange your onion slices at the bottom of a cooking pot, and drop in just a splash of hot water. Rub the lamb shoulder with a good amount of olive oil, season with salt and pepper, then place on top of the onions. Cook for 20 minutes then remove from the oven.
2) Lower the heat of the oven to 110C / 120F. Add the thyme, bay, garlic cloves and balsamic, before covering the pot and returning to the oven for around 5 hours. Don’t fret if it’s any longer, as the meat will just become all the more tender. Check every now and then if time allows.
3) Around 15 minutes before serving, steam your diced parsnip. When this is nice and soft, transfer it all to a bowl before mashing with a little olive oil and seasoning. Serve alongside the lamb, which should fall easily off the bone.