SLOW COOKED LAMB RUMP

This is a fave of mine, not only in winter, but on any day I want to be able to whack something in the slow cooker early in the day and forget about it until dinner time. It’s a very easily adaptable recipe that could be made using lamb shanks or chops instead of a rump, and with a tin of tomatoes instead of passata. You can even add a tin of chickpeas or some chopped potatoes / sweet potato if you want to bulk it out a little to feed more hungry bellies! You really cant go wrong.

Its warming, delicious, and packed full of gut-loving collagen and essential nutrients. I hope your family loves it as much as mine!

INGREDIENTS

1 TBSP Ghee / Butter / Olive Oil

1kg Lamb Rump

1 Brown Onion

4 Cloves Garlic

Garlic Powder

Onion Powder

Good quality Salt 

Pepper

2 Stems Fresh Thyme (alternatively, use dried thyme / 3 drops thyme essential oil)

1 Stem Fresh Oregano (alternatively, use dried oregano / 2 drops oregano essential oil)

400g Passata

Good quality bone broth (either 1TBSP concentrate like Gevity RX or Best of the Bone, or 3/4 cup o f liquid)

3/4 Cup of Red Wine (but, as always, measure with your heart!)

Fresh Parsley to garnish

RECIPE

1. Bring a pan to high heat and add your ghee/butter/oil for cooking. Brown off your lamb rump, seasoning with the salt and pepper, as well as onion and garlic powder (about 1 teaspoon of each). Be sure to sear the meat on all sides until it has a nice crust.

2. Sauté onion slices and whole gently pressed (read: squash with the side of your chopping knife) garlic cloves in the same pan, seasoning with a little more salt and pepper, adding everything to the slow cooker bowl once the onion is translucent and golden in colour.

3. Reduce 3/4 cup of bone broth in the pan for about a minute before adding to the slow cooker. I use 1 TBSP bone broth concentrate and 3/4 cup water.

4. Add passata and cooking wine to the slow cooker.

6. Cook on high for 3-5 hours until tender and falling apart, then serve with rice or creamy polenta and garnish with fresh parsley to taste!


ENJOY, and let me know if you try it!

EASY 'NO FUSS' HOMMUS

Its a little known fact that I spent close to five years of my late teens/early twenties working in a lebanese restaurant in the south west of Sydney where I grew up. My family lived on the same street as a pop up restaurant / chicken shop / burger joint, which quickly became the local go-to for good Hommus, Toum, Baba Ganoush, and traditional lebanese style chicken. The tabouli was always aplenty, and I very quickly learned to love kabees (pickles) as a late night pick me up (umami all day, anyone?).

In my mind, there is nothing worse than the grainy, lumpy, chickpea heavy hommus that most supermarkets sell. The problem with the decent kinds (shoutout YALLA dips), is that you’d be spending close to $15 a week on the stuff just to have a little each day with some carrot sticks.

This recipe is a SUPER simple, cost effective way to whip up your own hommus at home to taste JUST LIKE THE REAL DEAL. No nasties, five ingredients, done in 60 seconds.

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INGREDIENTS:

  • 500g tin organic chickpeas

  • 5 drops lemon essential oil

    (use something of a high quality — a 15ml bottle / 250 drops from doterra is $12.50)

  • 2 cloves garlic

  • 1 tablespoon pink salt

  • 1/3 cup hulled tahini

  • 2 tablespoons ‘light flavour’ olive oil

METHOD:

  1. Peel and chop garlic cloves.

  2. Drain some of the liquid from your tin of chickpeas.

  3. Toss all ingredients into a high powered blender (I use a vitamix) or food processor, and blitz until well combined / smooth ‘spreadable’ consistency. Add an extra drizzle of olive oil and blitz until desired consistency, or extra salt / lemon oil to taste. VOILA!

Its THAT simple. No more spending $10 on a nice tub of hommus. AND so ready to be whipped up when guests are popping round with two minutes notice. Serve with veggie sticks / biccies, or lather across some pita bread to serve with lamb. Delish.