Boy oh boy! This Sugar free & Dairy Free BBQ Slow Cooker Pulled Lamb recipe is one of those dishes that just keeps on giving. I made this in my slow cooker the other morning, literally just threw in my ingredients, set the timer and went about my day. 6 hours later I return to a fully cooked piece of Atkins Ranch Grass-Fed Lamb from New Zealand that’s both tender and buttery. All I need to do from here is pull it out, shred it, lather it in some unsweetened BBQ sauce and marinara and we’re golden! The first night I served it up with a side of potatoes and salad with enough leftovers to make a similar version for lunch the next day and these burgers for dinner.
My preferred cut of meat for this pulled Grass-Fed Lamb recipe is the shoulder. It’s fatty enough to give the meat a tonne of flavor but is also so dang tender when using a slow cooked method. When choosing my lamb I ALWAYS opt for New Zealand Lamb that’s both pasture raised and finished. Wholefoods has always been my go to for this, they stock an amazing selection of Grass-Fed Lamb from Atkins Ranch #ad
Besides being from my home country, NZ. Atkins Ranch Lamb is both grass fed and finished, and the animals roam free on pastures with minimal interaction with humans. When I was living in NZ I used to love seeing the way they’d all roam around acres of land. We all know that saying - ‘You are what you’re eating ate’ and with Atkins Ranch I have peace of mind that I’m consuming meat that’s been raised right.
If you’re a bunless person like me you can easily omit the hamburger bun and serve it au naturale on a bed of lettuce.
Serves 4
What you’ll need:
BBQ Pulled Lamb
2-3 tbsp Garam Masala spice
1 white onion
6 organic garlic cloves
1 cup chicken bone broth (or chicken/vegetable stock)
Salt and Pepper
1 tbsp organic garlic powder
1 cup unsweetened BBQ sauce (Primal Kitchen Foods from Wholefoods)
1/3 cup plan marinara sauce
Burger
4 hamburger buns of choice
6 tbsp avocado oil mayonnaise
4 tbsp plain coconut yogurt
2 lemons
1 sprig fresh rosemary
1/2 head purple cabbage
1/2 red onion
2 tbsp red wine vinegar
1/2 cup micro greens
What to do:
For the Lamb
Rinse Lamb shoulder and pat dry
Rub garam masala, garlic powder, salt and pepper into the entire exterior of the meat
Roughy chop up your onion and place in the slow cooker with your bone broth, garlic cloves and lamb.
Cook low and slow for 6 hours
Once it’s done, remove the meat from the slow cooker and place on a large chopping board. The meat should be falling away from the bone at this point.
Cut off any layer of fat that is inedible then separate the meat from the bones.
Shred with 2 forks and immediately add to a bowl with the marinara and BBQ sauce ensuring all the meat is coated.
Enjoy immediately or cover and place in the fridge for later.
** Be sure to strain the juices from the slow cooker and keep to use for your cooking in the future.
**To heat it up, simply add the lamb to a heated skillet with a small amount of broth till heated through.
For the burgers
Shred your cabbage or cut finely. Add to a bowl with the juice from 1 lemon and 2 tbsp avocado oil mayo. Stir to coat well and set aside.
Wash micro greens, pat dry, set aside.
Cut red onion into thin strips. Cook in a skillet with red wine vinegar until translucent. Around 4-5 mins. Set aside.
Cut burger buns in half and gently toast in the oven at 350F for 3-4 minutes.
Cut your fresh rosemary finely. Add to a small bowl with remaining avocado oil mayo, coconut yogurt, and the juice from 1 lemon. Whisk well and set aside.
Heat up your BBQ pulled lamb, set aside.
Assemble your burger by spreading some of the rosemary sauce on the bottom, top with the cabbage slaw followed by the Lamb, red onion, micro greens and a further drizzle of the rosemary sauce to finish.
Serve with some roasted sweet potato fries or a side salad and enjoy xx
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