Today I am so thrilled to share with you a recipe from Lee Holmes’ new cookbook, The Renewable Table.
I am a long-time fan of Lee and her amazing recipes. I actually think this cookbook might be her best yet (well, for time-poor mums anyway!) Lee Holmes is a certified holistic nutritionist, yoga teacher, wholefoods chef, best-selling author and a mum.
The reason I love this book so much is that the recipes use the concept of ‘continuum cooking’. I have been doing this for years and I didn’t even know there was a name for it! Basically you make one meal with extra food and then subsequent meals use components of that meal, but re-imagined into something a bit different.
As well as saving you time and money, it’s a very sustainable and eco-friendly way to cook with no wastage! Lee also gives us loads of information, shopping lists and tips on meal planning, storage, reheating and stocking the pantry. It’s designed to give you the basic skills of continuum cooking and then inspire you to make up your own ideas.
There are 50 recipes that are gluten free with some dairy free to get you inspired (and salivating).
Today I am sharing Lee’s yummy Mexican Lamb Shoulder with Pomegranate Glaze. It’s a gorgeous slow roast, full of flavour. You can then make Mexican Fajitas and Lamb Nachos with as your next two renewable meals with the leftover lamb.
Mexican lamb shoulder with pomegranate glaze
Vital Stats: gluten free, grain free, egg free, nut free
- 4 garlic cloves, chopped
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1 lemon halved and pips removed
- 1 tsp Celtic Sea Salt
- 1 tsp black pepper
- 2kg bone-in lamb shoulder joint
- 2 brown onions, cut into wedges
- 1 whole quorn of garlic unpeeled
- 1l pomegranate juice
- 1 lemon juiced
- 3 tbsp apple cider vinegar
- 2 tbsp rice malt syrup
- 250g full fat natural yogurt
- Seeds from 1 fresh pomegranate
- Small handful mint leaves, chopped
To make marinade place garlic, cinnamon, cumin, oregano, lemon and rind, salt and pepper and blend until smooth. Place the lamb in a large baking dish and spoon the mixture on top and massage in with hands. Let marinate in fridge for between 2 and up to 24 hours.
Heat oven to 160°C/140°C fan/ gas 3. Place lamb into pan and garlic and onions surrounding the lamb, then pour over the pomegranate juice and lemon and apple cider vinegar.
Cover the lamb with foil and cook for approx. 4 hrs checking every hour and re basting with the juice. When ready and after four hours, remove pan from the oven and carefully remove lamb and pour juice into a saucepan on the stove over a medium heat. Replace lamb into baking tray and place back into the oven whilst you are making the syrup.
Add rice malt syrup and cook until bubbly and a thick syrup is formed adding more rice malt syrup if necessary. This should take about 20 minutes. Once it is ready, remove foil from lamb, pour it over the lamb and return to oven for 20 mins until the lamb becomes crispy on top.
To make the dressing:
In a small bowl mix yogurt, pomegranate seeds and mint. Serve lamb with dressing and a side of green vegetables.
Some other recipe books from Lee that I love and recommend: