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Mexican lamb shoulder with pomegranate glaze

September 3, 2015 · 33 Comments

Mexican lamb shoulder with pomegranate glaze

 

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.

Mexican lamb shoulder with pomegranate glaze (and a giveaway)

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

Ingredients:

  • 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

Method:

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:

 

Heal Your Gut

 

Supercharged Food for Kids

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Filed In: FOOD / Tagged: books, dinner, easy dinner, gluten-free, lamb, lamb shoulder, Lee Holmes, leftovers, recipe books, renewable meals, roast lamb, sustainable

Comments

  1. Holly says

    September 3, 2015 at 4:02 pm

    Yum! With the left overs I’d make a warm lamb salad, with roast sweet potato, bbq’d corn sprinkled with paprika and greens.

    Reply
  2. Jemimah Ivers says

    September 3, 2015 at 4:03 pm

    lamb wraps with souvlaki or a shepherds pie 🙂

    Reply
  3. Kat says

    September 3, 2015 at 4:05 pm

    This sounds so delicious! The ingredients are going straight on the shopping list. I would use the left over lamb in wraps for lunches or mixed through a salad.

    Reply
  4. Min says

    September 3, 2015 at 4:13 pm

    I make a rustic middle eastern style shepherds pie

    Reply
  5. Michelle says

    September 3, 2015 at 4:17 pm

    I’d use the leftover lamb for tacos…yum!

    Reply
  6. Mirthe Van Rossum says

    September 3, 2015 at 4:57 pm

    Very simple but I love left over lamb stirfried with zucchini and spinach as a quick bf or lunch the next day!

    Reply
  7. Brooke says

    September 3, 2015 at 5:02 pm

    Home made meat pies – lamb in a gravy with some veg … Delicious!

    Reply
  8. Lisa Munro says

    September 3, 2015 at 5:14 pm

    That sounds so delicious! I wouldn’t be able to wait to eat the left overs til the next night! We’d eat it in wraps for lunch the next day ?

    Reply
  9. Moniqur says

    September 3, 2015 at 5:21 pm

    Yum!
    My leftovers would either go into a salad or a broth with plenty of veggies.

    Reply
  10. Sarah says

    September 3, 2015 at 5:38 pm

    We would add the lamb to a curry or stir-fry or maybe make some little lamb and veggie pies.

    Reply
  11. Renae says

    September 3, 2015 at 6:32 pm

    I’d love this idea and if love to make subsequent meals with left overs, problem is I have a family of BIG eaters who tend to devour what ever I don’t quickly squander away into lunchboxes.

    Reply
    • Renae says

      September 3, 2015 at 6:33 pm

      Oops realised I didn’t finish. What I’d like to make is lamb birinyi with cauliflower rice:)

      Reply
    • Natural New Age Mum says

      September 3, 2015 at 6:47 pm

      I know! I have to serve up and then hide the leftovers from the ravenous teens 😉

      Reply
  12. rebecca madigan says

    September 3, 2015 at 6:55 pm

    I would make some lovely home made doner kebabs. By putting some coconut oil in the pan with some garlic, onions and parsley, and then adding the left over lamb. Once that’s all warmed through I’d put it on some yummy homemade paleo tortillas and fill it up with some caramelised onions and salad, then wrap it up and back in the pan wrapped in baking paper to toast on the outside. YUM

    Reply
  13. Ros says

    September 3, 2015 at 7:18 pm

    I would make a frittata and put the left over lamb in it, with eggs and veggies.

    Reply
  14. Sandy says

    September 3, 2015 at 7:31 pm

    Left over would be great lamb feta and spinach pizza, roast veggies and lamb with balsamic dressing, lamb tacos with avocado tomato and creamy garlic dressing

    Reply
  15. Ann says

    September 3, 2015 at 7:57 pm

    A pie, I’d always make a pie with leftovers, it’s easy and loved by little kids and big husbands!!

    Reply
  16. Jacqui says

    September 3, 2015 at 10:34 pm

    Sounds Devine, Love Lee’s other books ! I would turn the leftovers into homemade pizza with lots of veggies.

    Reply
  17. Georgia O'Shea says

    September 4, 2015 at 2:35 pm

    Yummo! I would shred the lamb and make a salad with corn couscous.

    Reply
  18. Tessa says

    September 6, 2015 at 4:40 pm

    Mexican lettuce wraps – with the slow cooked lamb, grated carrot, red onion, and lots of fresh coriander! For a ‘hand’-some meal!

    Reply
  19. Robyn Stitt says

    September 6, 2015 at 7:38 pm

    Leftover lamb in our house becomes a delicious curry, if its not demolished at lunch as cold meat with a salad. ?

    Reply
  20. Brooke says

    September 6, 2015 at 11:02 pm

    With the left overs I would make Greek souvlaki’s with home made tzatziki or a quick lamb salad.

    Reply
  21. Julie-Anne Smith says

    September 8, 2015 at 3:25 am

    I would make a delicious Roma Lamb Pizza on a homemade Spelt or Cauliflower base with leftover lamb, sun dried tomatoes, roast butternut pumpkin & roast garlic cloves with Napoli sauce & mozzarella & fetta cheese. Mmm mmm… Mouth watering just imagining it. ?

    Reply
  22. Sharyn w says

    September 8, 2015 at 4:18 pm

    I would Use the left over lamb to make lettuce boats for lunch (ie. Lamb, baby spinach, cherry tomatoes etc in lettuce leaves) or would use it for breakfast with a big fry up of veggies and lamb served either plain or on sourdough bread 🙂

    Reply
  23. Sara says

    September 13, 2015 at 9:08 pm

    Yum! The leftovers would be perfect for my lamb, chickpea and pumpkin casserole.

    Reply
  24. Linda says

    September 13, 2015 at 9:20 pm

    Sounds absolutely divine. If there were any leftovers, I would make pulled lamb sliders with coleslaw.

    Reply
  25. Sue Mills says

    September 17, 2015 at 7:02 am

    I love leftover lamb made into a quick and easy warm lamb and apple salad. Some handfuls of baby spinach with some walnuts, sliced marinated olives (bit of vinegar marinade spooned over) and then topped with a warm stir-fry mix of pulled lamb, diced apple and either sugar peas or finely chopped brussel sprouts. It’s a bit of a hash up …. but mighty fine, and makes a great lunch.
    (btw I highly recommend Lees’ supercharged kids book. Can only imagine the ‘adult’ version is equally as good!).

    Reply
  26. Johanna says

    September 17, 2015 at 7:25 am

    I would put the leftover lamb on pizza..yum!

    Reply
  27. Mary Preston says

    September 17, 2015 at 9:29 am

    If there are any leftovers, and I seriously doubt there would be, I would make a pie.

    Reply
  28. Yumin says

    September 17, 2015 at 11:19 am

    Lamb pies with mashed potato

    Reply
  29. Lauren Ciantar says

    September 18, 2015 at 5:53 pm

    I would mince the leftover lamb and make tasty lamb rissoles

    Reply
  30. Lynn Frerichs says

    September 20, 2015 at 12:16 pm

    If make avo and lamb wraps for my son. His favourite foods!

    Reply
  31. Natural New Age Mum says

    October 2, 2015 at 11:25 am

    Sue and Georgia are the lucky winners!

    Reply

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