How to Make Slow Cooked Garlic-Balsamic Lamb with Parsnip Mash

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.

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5 from 1 vote

Slow Cooked Garlic-Balsamic Lamb with Parsnip Mash

A hassle-free, slow-cooked lamb shoulder dish packed with protein and complex carbs, perfect for a post-workout meal. This meal is rich in Vitamin B12, Niacin, and Zinc, making it both nutritious and delicious.

Prep Time15 minutes mins

Cook Time5 hours hrs 20 minutes mins

Total Time5 hours hrs 35 minutes mins

Course: Dinner

Cuisine: Fusion

Keyword: garlic-balsamic lamb, lamb with parsnip mash, paleo dinner, Slow-cooked lamb

Servings: 4 Serves

Calories: 550kcal

Cost: $35

Equipment

• Cooking pot with a lid
• Steamer

Ingredients

• 1 lamb shoulder joint roughly 1kg
• Glug of olive oil
• 4 red onions sliced
• 2 bulbs approx. 16 – 20 cloves garlic, peeled
• 10 sprigs fresh thyme
• 4 bay leaves
• 200 ml balsamic vinegar
• Salt and pepper
• 4 large parsnips peeled and chopped

Instructions

• Preheat the Oven: 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.
• Slow Cook the Lamb: 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.
• Prepare the Parsnip Mash: 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.

Notes

• Ensure the lamb shoulder is well coated with olive oil to prevent it from drying out.
• The longer the lamb cooks, the more tender it will become.
• Parsnip mash can be flavoured with additional herbs or spices to your taste.