Slow cooked lamb with pear and balsamic

slow cooked lamb

Dr Libby Weaver shows how to reboot your diet, improve your sleep, understand your hormones, reduce your stress and manage the demands on your time with her new book, The Energy Guide.

She also provides over 100 recipes and meal ideas packed with energy-giving goodness including this delicious slow cooked lamb recipe. As Dr Libby explains, “cooking meat with the bone in means you end up with beautifully tender meat that just falls apart. Couple this with pear and balsamic and your tastebuds will be very happy! Slow-cooked meat is wonderful when your digestive fire is compromised, as often happens when we spend out lives in our heads and over-thinking.”


1 × 2 kg lamb shoulder, bone in

2 garlic cloves, sliced

2 rosemary sprigs, broken into short lengths

1 tablespoon freshly ground black pepper

2 tablespoons olive oil

2 small leeks, white and light green parts only, halved lengthways and washed

200 g baby chat potatoes, sliced

4 carrots, halved lengthways

4 parsnips, peeled and halved lengthways

2 pears, halved lengthways

1½ cups (375 ml) good-quality chicken stock

3 tablespoons balsamic vinegar

2 tablespoons flat-leaf parsley leaves, torn


Preheat the oven to 160°C (315°F). Pat the lamb shoulder dry with paper towel, then cut small slits into the meat. Press the garlic and rosemary into the slits. Sprinkle over the pepper.

Heat the olive oil in a large flameproof baking dish over medium heat, add the lamb shoulder and cook for 5 minutes or until browned on both sides. Remove from the heat. Add the leek, potato, carrot, parsnip, pear, stock and balsamic vinegar. Cover with foil and roast for about 5 hours or until the lamb is very tender and shreds easily.

Remove the lamb from the oven and thickly shred the meat. Serve the shredded meat with the vegetables and pears and the broth spooned over the top. Finish with a scattering of torn parsley.


The Energy Guide is available from Pan McMillan for $39.99 or as an e-book for $17.99.

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Alana Lowes
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