Mexican · Dinner
Slow Roasted Lamb Bowl
Slow-roasted lamb shoulder shredded and served over lime-cilantro cauliflower rice with black beans, pickled onion, and a light avocado crema. Mexican spices of cumin, oregano, and chipotle season the braised meat, which is trimmed and cooked in stock instead of fat to keep the bowl lean.
$6
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
397Calories
32.8gProtein
17.4gFat
28.6gCarbs
6.9gSugar
9.5gFiber
813mgSodium
104mgChol
6.2gSat Fat
1065mgPotassium
118mgCalcium
4.6mgIron
2.5mcgVitamin B12
19mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Jamaica
international
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim visible fat from the lamb shoulder, pat dry, and season with salt, pepper, chili powder, cumin, smoked paprika, and dried oregano.
2
Sear
Heat a small oven-safe pot over medium-high, add the lamb, and sear 2 minutes per side until golden brown crust forms.
3
Braise
Add minced garlic, sliced onion, minced chipotle in adobo, and beef stock; cover and braise at 300°F for 2 hours until lamb shreds easily.
4
Rest
Shred the lamb with two forks, stir into reduced pan juices over low heat for 2 minutes, then rest 10 minutes.
5
Steam
Steam cauliflower rice in a covered pan over medium heat with a splash of water for 5 minutes until tender.
6
Toss
Combine steamed rice with lime juice and chopped cilantro, then spoon into a bowl with black beans and shredded lamb.
7
Finish
Stir mashed avocado and plain yogurt together to make a light crema, then drizzle over the bowl.
8
Plate
Top with pickled red onion and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz405g lamb shoulder
- 1 cup240ml beef stock, low sodium
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp chili powder
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp chipotle in adobo
- 2 cup200g cauliflower rice
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 1/2 cup86g black beans, cooked
- 4 tbsp60g avocado
- 2 tbsp30g plain yogurt
- 4 tbsp4 tbsp red onion, pickled in 1 tbsp apple cider vinegar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
