Leg of lamb and chops slow-cooked for hours in a sealed pot in their own juices until they pull apart, served on buttery rice pilaf. High in protein and gluten-free.
Ingredients
Instructions
- 1
Pat the leg of lamb and chops dry and rub them all over with the salt and black pepper. Preheat the oven to 160 °C.
- 2
Place the meat in a lidded cast-iron pot or an oven bag and seal tightly; add no water, the meat cooks in its own juices.
- 3
Roast at 160 °C for 3 hours until the meat falls away from the bone.
- 4
Uncover, raise the oven to 220 °C and brown the top of the meat for 10-15 minutes. Pull the meat off the bones into large shreds and keep the pan juices.
- 5
Melt the butter in a pot, add the cooked rice and warm it over low heat for 5 minutes, separating the grains.
- 6
Divide the rice among plates, top with the lamb and spoon a little of the pan juices over each; serve hot.
Nutrition
Per serving
| Calories | 767 kcal |
|---|---|
| Protein | 40 g |
| Carbs | 61 g |
| Fat | 39 g |
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