AIP Slow-Cooked Lamb Shoulder with Cassava Mash and Charred Cabbage
A slow-cooked AIP dinner — bone-broth-braised lamb shoulder shredded over cassava mash with garlicky charred cabbage and a coconut-lemon drizzle. Lamb is the AIP-friendly zinc heavyweight.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 1
Ingredients
- 4oz (115g raw, ~85g cooked)lamb shoulder, in 1-inch chunks
- 6oz (170g)peeled cassava, in chunks
- 2cups (140g)green cabbage, in wedges
- 1/2cup (120ml)bone broth
- 2tbsp (28ml)full-fat coconut milk
- 1tbsp (14g)extra-virgin olive oil
- 1tsp (14g)coconut oil
- 4cloves (12g)garlic, smashed
- 1tsp (3g)fresh ginger, grated
- 1bay leafbay leaf
- 1/4tspdried thyme
- 1tbsp loose (3g)fresh parsley, chopped
- 1/2(~12g juice)lemon, juiced
- 1tsplemon zest
- 1/4tspsea salt
Instructions
- 01
Bring a small saucepan of salted water to a boil. Add cassava; cook 14 minutes until very tender. Drain, return to the pot, and mash with coconut milk and a pinch of salt. Cover and keep warm.
- 02
While cassava cooks, season lamb with salt and thyme. Heat 1 tsp olive oil in a small heavy pot over medium-high heat. Sear lamb 4 minutes total, turning, until browned on all sides.
- 03
Add half the garlic, ginger, bay leaf, and bone broth. Bring to a simmer, cover, reduce heat to medium-low, and cook 12 minutes — meat should pull apart when pressed.
- 04
While lamb braises, heat coconut oil in a separate skillet over medium-high heat. Add cabbage wedges cut-side down with remaining garlic; sear 4 minutes per side until charred and tender.
- 05
Whisk lemon juice, lemon zest, and remaining olive oil for a simple drizzle.
- 06
Plate cassava mash, top with shredded lamb (and a spoonful of pan juices), tuck the cabbage alongside, finish with parsley and the coconut-lemon drizzle.
Nutrition (per serving)
- Calories
- 580kcal
- Protein
- 32g
- Carbs
- 38g
- Fat
- 30g
- Fiber
- 6g
- Selenium
- 24mcg
- Zinc
- 5.8mg
- Iron
- 4.2mg
- B12
- 2.7mcg
- Iodine
- 8mcg
- Sodium
- 590mg
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