Slow cooked tender lamb that falls off the bone served with a gut friendly flourless gravy made with cauliflower and bone broth!
By using Meadow & Marrow bone broth concentrate in this recipe, it makes this healthy real-food meal one that also promotes good gut health.
Typically gravy is made with flour but here’s a clever twist using cauliflower instead of flour to thicken. With benefits of extra veggies and being low carb and grain free. The creamy and smooth texture reminds me of when gravy meets white sauce.
This recipe is gluten free, grain free, dairy free and paleo friendly.
- This dish celebrates whole food packed with flavour and nutrition.
- Lamb is a good source of animal protein that is also rich in absorbable iron.
- By adding bone broth concentrate to the recipe it provides a gut nourishing benefit.
- Bone broth is a natural source of collagen, amino acids and essential minerals.
- Some of the benefits of including bone broth into your diet include supporting gut healing, boosting your immune system, inflammatory effects, improves digestive health, healthy skin and is anti-ageing. I like to include bone broth in my diet regularly to support overall health and wellbeing.
For more healthy main meal ideas (as well as sides, entrees and healthy desserts) check out the Live Love Nourish Christmas recipe e-book.
Slow Cooked Lamb with Gut Friendly Flourless Gravy
- 1.5 kg good quality lamb leg (bone in)
- 2 tbsp garlic infused olive oil
- 1 tbsp fresh thyme leaves
- 2 tbsp Meadow& Marrow Bone Broth Concentrate (Lemon & Herb)
- Pinch salt and pepper
- 2 1/2 cups water
- 1 tbsp extra virgin olive oil
- 4 cups cauliflower florets
- 1 tsp dried chives
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 cups water
- 1 tbsp Meadow & Marrow Bone Broth Concentrate (Lemon & Herb is great)
- Salt and pepper to taste
- Steamed greens to serve.
- Place lamb leg in slow cooker on low. Drizzle with olive oil and add fresh thyme.
- Mix bone broth concentrate with water and pour into slow cooker. Cook over low heat for 6-8 hours or until lamb is tender and falls off the bone.
- Meanwhile, make gravy. In a large pot heat olive oil and add cauliflower florets with 1/4 cup water. Cover and cook until really soft (overcooked).
- Add chives, rosemary, thyme, 2 cups water and bone broth concentrate. Mix to combine well.
- Transfer cauliflower mix to a blender (or use hand held blender) and puree. Season to liking.
- Once lamb is cooked use two forks to pull apart and shred.
- Serve lamb with a side of flourless gravy and steamed greens of choice.
- *You can also slow roast your lamb (reduce liquid) in the oven on low (covered with foil or lid).
- *You can add pan drippings from roast meat (or even roast chicken) to boost flavour of your gravy.
- *You can also use garlic infused olive oil in your gravy in place of extra virgin olive oil for extra garlic flavour.
- *The gravy consistency is thick and creamy. You can add a touch more water if you prefer a thinner consistency.
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