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Green Goddess Chimmichuri One Pot Roast Lamb Shoulder
Let your taste buds travel with a lamb dish that’s as easy as it is delicious. The tenderness of lamb meets the boldness of our green goddess chimichurri, all cooked to perfection in one pot. Dinner's ready, with a side of convenience!
Green Goddess Chimmichuri One Pot Roast Lamb Shoulder
Rated 4.4 stars by 5 users
Servings
4
Prep Time
6 hours
Cook Time
15 minutes
Let your taste buds travel with a lamb dish that’s as easy as it is delicious. The tenderness of lamb meets the boldness of our green goddess chimichurri, all cooked to perfection in one pot. Dinner's ready, with a side of convenience!
Ingredients
-
2kg lamb leg or shoulder roast
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- 1 cup (250ml) chicken stock
-
2 x capsicum chopped
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1 x red onion, thinly sliced
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4 x vine-ripened tomato, cut into wedges
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6 x potatoes cut into wedges
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5 x tbsp of Mingle’s Green Goddess
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3 x tbsp of red wine vinegar
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1 x deseeded red chilli (if you like spice)
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½ cup of finely chopped parsley
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½ x cup of extra virgin olive oil
Green Goddess Chimichurri Sauce
Directions
Mix all Chimichurri ingredients together
Use a small sharp knife to cut slits in the surface of the lamb.
Pour all of your green goddess marinade into each slit, then give the entire meat a hearty shake to evenly coat.Heat half the oil in a large non-stick dutch oven or heavy pot. Add all of your veggies to the base of the pan.
Place the lamb on top of the veggies.
Transfer to a slow cooker or into the oven at 180 with the stock, lemon poured around the lamb.
Cover and cook for 6 hours on low or until the lamb is falling off the bone. Transfer the lamb to a large baking tray. Use 2 forks to shred the meat.
Serve lamb with a greek salad, wraps and the veggies/sauce from the pot