Shredded Lamb Power Bowl

Print Recipe

5 from 1 vote

Flavorful and easy lunch and dinner!

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner, Lunch

Cuisine: American

Servings: people

Calories: 690kcal

Author: Allianna Moximchalk

Cost: $20

Equipment

roasting pan

Ingredients

For the lamb:

1/2 cup dijon mustard omit for AIP
1 whole lemon juiced, and rinds saved
2 pound boneless lamb leg
2 cups bone broth

Salad add in's: (OPTIONAL)

picked onion Store bought or use my recipe!
1 whole cucumber sliced
1 bag cauliflower rice cooked
8 cups mixed greens
1 cup tahini dressing use Olive oil and lemon if AIP

Instructions

Preheat the oven to 325. Place the lamb in a roasting rack (can you baking sheet if you do not have one) and pour the bone broth over. Then, rub the dijon mustard all over followed by squeezing the lemon juice. Keep the lemon rinds and add on top. Cover the pan with foil and cook for 2 hours, then flip the lamb and cook for an additional 2 hours. Be sure to recover. Once the lamb is tender and easy to shred with two forks, shred the lamb and set aside.
While the lamb is cooking prepare optional cauliflower rice and dressing if needed.
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Notes

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Nutrition