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:
Yum! With the left overs I’d make a warm lamb salad, with roast sweet potato, bbq’d corn sprinkled with paprika and greens.
Jemimah Ivers says
lamb wraps with souvlaki or a shepherds pie 🙂
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.
I make a rustic middle eastern style shepherds pie
I’d use the leftover lamb for tacos…yum!
Mirthe Van Rossum says
Very simple but I love left over lamb stirfried with zucchini and spinach as a quick bf or lunch the next day!
Home made meat pies – lamb in a gravy with some veg … Delicious!
Lisa Munro says
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 ?
My leftovers would either go into a salad or a broth with plenty of veggies.
We would add the lamb to a curry or stir-fry or maybe make some little lamb and veggie pies.
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.
Oops realised I didn’t finish. What I’d like to make is lamb birinyi with cauliflower rice:)
Natural New Age Mum says
I know! I have to serve up and then hide the leftovers from the ravenous teens 😉
rebecca madigan says
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
I would make a frittata and put the left over lamb in it, with eggs and veggies.
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
A pie, I’d always make a pie with leftovers, it’s easy and loved by little kids and big husbands!!
Sounds Devine, Love Lee’s other books ! I would turn the leftovers into homemade pizza with lots of veggies.
Georgia O'Shea says
Yummo! I would shred the lamb and make a salad with corn couscous.
Mexican lettuce wraps – with the slow cooked lamb, grated carrot, red onion, and lots of fresh coriander! For a ‘hand’-some meal!
Robyn Stitt says
Leftover lamb in our house becomes a delicious curry, if its not demolished at lunch as cold meat with a salad. ?
With the left overs I would make Greek souvlaki’s with home made tzatziki or a quick lamb salad.
Julie-Anne Smith says
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. ?
Sharyn w says
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 🙂
Yum! The leftovers would be perfect for my lamb, chickpea and pumpkin casserole.
Sounds absolutely divine. If there were any leftovers, I would make pulled lamb sliders with coleslaw.
Sue Mills says
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!).
I would put the leftover lamb on pizza..yum!
Mary Preston says
If there are any leftovers, and I seriously doubt there would be, I would make a pie.
Lamb pies with mashed potato
Lauren Ciantar says
I would mince the leftover lamb and make tasty lamb rissoles
Lynn Frerichs says
If make avo and lamb wraps for my son. His favourite foods!
Natural New Age Mum says
Sue and Georgia are the lucky winners!