Leg of lamb
3 garlic cloves
1 red capsicum
810g tin tomatoes
2 c beef or chicken stock
3 tbs Mexican seasoning – Click here for the recipe
Cauliflower rice – Click here for the recipe
Corn Mountain Bread
Pre heat the oven to 160°c if you are using the oven
Cut the onion and capsicum into large wedges and place into the slow cooker.
Add the garlic and tomatoes to the cooker
Brown the lamb in a pan and transfer to the cooker. De-glaze the pan with some of the stock and stir in the spice mix. Pour over the lamb and add the last of the stock.
Cook in the cooker for 8 hours on low or 160°C for 6 hours in the oven (use a large baking dish and seal carefully with foil)
Make the Cauliflower Fried Rice
Cut the Mountain Bread into quarters and place on a baking tray and crisp up in the oven
The lamb is ready when it falls away from the bone easily. Remove from the oven/cooker and using a couple of forks, pull apart the meat. KEEP THE SAUCE
With the sauce left in the baking dish, blend together with a stick blender or carefully pour into a processor and blitz till it’s a smooth sauce. Add salt if needed.
Heat up the sauce in a pan and add the shredded lamb. Let it gather some of the sauce and then place back into a bowl
Place a couple of the Mountain Bread sheets on a plate, top with the cauliflower rice, shredded lamb and drizzle with the sauce. Place some avocado and sour cream on top and add Tabasco to your liking.
You can make these as tall or as large as you like.
Freeze the leftover meat as well as the sauce.