AIP Slow-Cooked Lamb Shoulder with Cassava Mash and Charred Cabbage

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 05

   Whisk lemon juice, lemon zest, and remaining olive oil for a simple drizzle.

6. 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.