by Feeling Great | Dinner Recipes
Slow-Cooked Lamb Shoulder: A Delicious and Healthy Recipe
If you’re looking for a flavor-packed, melt-in-your-mouth lamb dish, this slow-cooked lamb shoulder is perfect. Inspired by Jamie Oliver’s famous recipe, this healthier version pairs beautifully with cauliflower mash, steamed greens, or a fresh salad. It’s ideal for family dinners, weekend feasts, or meal prepping for the week.
Slow cooking allows the lamb to become tender and full of rich flavors, while the combination of garlic, rosemary, thyme, and vegetables makes this dish nutrient-dense and wholesome.
Why You’ll Love This Slow-Cooked Lamb Shoulder Recipe
- Simple ingredients – Easy to find and naturally nutritious.
- Slow-cooked to perfection – The meat becomes fall-apart tender.
- Great for meal prep – Leftovers taste even better the next day!
- Perfect for gatherings – A crowd-pleaser that’s sure to impress.
Ingredients (Serves 6)
- 2kg grass-fed lamb shoulder
- 1 bulb garlic (halved crossways, plus extra cloves sliced)
- Handful of fresh rosemary sprigs
- Handful of fresh thyme sprigs
- 2 tbsp ghee or coconut oil
- Himalayan salt & freshly ground black pepper
- ½ tsp lemon zest
- 2 red onions, cut into wedges
- 2 small fennel bulbs, trimmed & quartered
- 3 carrots, roughly chopped
- 2 celery stalks, cut into pieces
- 1 large leek, trimmed & cut into 4cm pieces
- 2 tbsp tamari (or soy sauce for a gluten-free option)
Step-by-Step Cooking Instructions
Step 1: Prep the Lamb
Preheat your oven to 180°C (fan-forced) or 200°C. Using a sharp knife, make small 2cm incisions all over the lamb. Insert sliced garlic, rosemary, and half of the thyme into the cuts. Coat the lamb with a light drizzle of oil, then season generously with salt, pepper, and lemon zest.
Step 2: Add the Vegetables
Place the garlic bulb, onions, fennel, carrots, celery, and leek in a large roasting pan. Scatter the remaining thyme over the vegetables. Lightly drizzle with oil and season with salt and pepper.
Step 3: Slow Roast the Lamb
Place the lamb on top of the vegetables and drizzle with tamari for added depth of flavor. Cover the pan tightly with two layers of foil. Reduce the oven temperature to 155°C (fan-forced) or 175°C.
Let the lamb slow cook for 3½ to 4 hours, or until the meat is tender and falling off the bone.
Step 4: Serve & Enjoy
Once the lamb is cooked, gently pull apart the meat and remove the bones. Drizzle with extra tamari, if desired. Serve alongside the roasted garlic and vegetables, paired with steamed greens, cauliflower mash, or a crisp salad.
Pro Tips for the Best Slow-Cooked Lamb
- For extra flavor: Sear the lamb before slow roasting to lock in juices.
- Want a richer taste? Add a splash of red wine to the roasting pan before cooking.
- Leftovers idea: Use shredded lamb in salads, wraps, or grain bowls for easy meals.
Final Thoughts
This slow-cooked lamb shoulder is a must-try recipe if you love tender, flavorful meat with nourishing ingredients. Whether you’re entertaining guests or making a comforting meal for the family, this dish is sure to satisfy.
Here’s another lamb recipe! The Lamb Harira and another dinner recipe the Hearty Shepherd’s Pie with Creamy Pumpkin Mash have you tried this recipe? Let me know in the comments how it turned out! If you loved it, don’t forget to share it with friends. Book now so we can start your journey to a healthy and feeling great life.
by Feeling Great | Vegetarian Recipes
Cauliflower Soup Indian Spiced: A Warm & Flavorful Comfort Bowl
Indian Spiced Cauliflower Soup – A Cozy, Flavorful Delight
Warm, Creamy & Packed with Fragrant Spices
If you’re looking for a rich, comforting, and nutritious meal, this Indian Spiced Cauliflower Soup is a must-try. Infused with warming spices, roasted cauliflower, and a smooth, velvety texture, this dish delivers flavor and nourishment in every spoonful.
Not only is it naturally gluten-free, dairy-free, and vegan-friendly, but it’s also incredibly easy to prepare. Whether you need a quick weeknight meal or a cozy dish for meal prep, this soup is a satisfying choice.
Why You’ll Love This Spiced Cauliflower Soup
- Creamy & Smooth – Indulgent texture without heavy cream.
- Wholesome & Nutritious – Loaded with fiber, vitamins, and antioxidants.
- Perfect for Any Season – Warm for winter, yet light enough for summer.
- Simple & Easy – Made in one pot with basic pantry ingredients.
Ingredients (Serves 4-6)
For the Soup:
- 1 large cauliflower, cut into florets
- 1 tbsp olive oil or coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 4 cups vegetable broth
- 1 cup coconut milk (or cream for a richer texture)
- 1 tsp sea salt (adjust to taste)
- ½ tsp black pepper
For Garnishing (Optional):
- Fresh cilantro or parsley
- Toasted pumpkin seeds or crushed almonds
- A swirl of coconut cream
How to Make Indian Spiced Cauliflower Soup
1. Roast the Cauliflower
- Preheat the oven to 200°C (400°F).
- Toss cauliflower florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
- Roast for 20-25 minutes until golden brown and slightly crispy.
2. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger, cooking for 3-4 minutes until softened.
- Stir in turmeric, cumin, garam masala, coriander, and smoked paprika, and cook for 1-2 minutes to enhance their flavors.
3. Simmer the Soup
- Add the roasted cauliflower to the pot, then pour in the vegetable broth.
- Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to blend.
4. Blend Until Smooth
- Use an immersion blender to puree the soup until creamy. Alternatively, blend in batches.
- Stir in coconut milk and simmer for another 2-3 minutes. Adjust seasoning as needed.
5. Serve & Enjoy
- Ladle into bowls and garnish with fresh herbs, toasted seeds, or a drizzle of coconut cream.
- Serve hot with naan, crusty bread, or basmati rice.
Tips for the Perfect Cauliflower Soup
- Enhance the Flavor: Roasting the cauliflower adds a deeper, nuttier taste.
- Adjust the Spice Level: Add a pinch of red chili flakes or cayenne pepper for extra heat.
- Make It Heartier: Stir in chickpeas or lentils for extra protein.
- Storage & Meal Prep: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
Serving Suggestions
- With Crusty Bread – Perfect for dipping.
- Over Basmati Rice – A delicious way to make it a full meal.
- Paired with a Fresh Salad – A great balance of light and hearty.
Tried This Recipe? Let Me Know!
If you’ve made this Indian Spiced Cauliflower Soup, drop a comment below! Share your thoughts, and if you loved it, spread the joy with family and friends. Good food is always better when shared!
by Feeling Great | Breakfast Recipes
Paleo Granola: Crunchy & Nutritious Start to Your Day
Crunchy, Nutritious & Delicious Paleo Granola
Looking for a healthy, grain-free breakfast? Paleo Granola is a fantastic alternative to traditional cereals. Packed with nuts, seeds, and natural sweeteners, it’s not only delicious but also provides healthy fats, fiber, and protein to keep you feeling full and energized.
This gluten-free, dairy-free, and refined sugar-free granola is perfect with almond milk, coconut yogurt, fresh berries, and a dash of cinnamon. Try it and start your morning the right way!
Ingredients You’ll Need
- 2 cups raw almonds
- 2 cups raw cashews
- ¾ cup desiccated coconut
- ½ cup sunflower seeds
- ¼ cup chia seeds
- ¼ cup poppy seeds
- ¼ cup sesame seeds
- ½ cup honey
- 1/3 cup coconut oil
Step-by-Step Instructions for Paleo Granola
1. Prep & Blend
Preheat your oven to 190°C (fan-forced) or 200°C (conventional). Then, use a food processor or blender to pulse the almonds and cashews into smaller pieces.
2. Melt & Mix
In a saucepan, warm the honey and coconut oil until melted. Next, add in the processed nuts, seeds, and desiccated coconut. Stir well to coat everything evenly.
3. Bake to Perfection
Spread the mixture evenly on a baking tray lined with parchment paper. Bake for 15 minutes, stirring every 5 minutes to ensure even browning.
4. Cool & Store
Once golden and crispy, press the mixture firmly in the tray to form a solid block. Let it cool completely before breaking it into small, crunchy clusters. Store in an airtight container—it stays fresh for 3-4 weeks in the pantry or 5-6 weeks in the fridge.
Tips for the Best
- Top it off – Sprinkle a few tablespoons over coconut yogurt and fresh fruit.
- Add extra flavor – Mix in cinnamon or vanilla bean seeds for a twist.
- Customize it – Swap some almonds or cashews for walnuts, macadamias, or brazil nuts.
Enjoy your homemade Paleo Granola as a nutritious breakfast or an energy-boosting snack! Let me know in the comments how you love to eat yours.
You can also try this Coconut Bars and if you want a savory breakfast try this Baked Eggs with Capsicum and Tomatoes and share with us your experience. Book now for a consultation to a feeling great journey.
