This quick and tasty lunch was a great way to use up some leftover slow-cooked lamb leg I had lingering in the fridge from earlier in the week.
Gluten-free and paleo-friendly.
Pulled Lamb with Sauteed Zucchini, Asparagus, and Preserved Lemon
1/4 c. pulled lamb (see recipe below)
1 tsp. capers
2 tsp. preserved lemon, diced
2 tsp. fresh thyme, chopped
6-8 spears asparagus (I used frozen asparagus spears from Trader Joes, but you can certainly use fresh)
1/2 zucchini, halved length-wise and sliced into batons
1 Tbsp. parsley, chopped
Salt & pepper
In a large pan, heat 1 Tbsp. coconut oil over medium-high heat. Add the zucchini and sautee 1 minute. Add the asparagus and sautee until beginning to brown. Salt and pepper to taste. Remove to a plate.
Add 2 tsp. oil to the pan and put back on the heat. Add the capers and sautee until they start to pop. Add the lamb, preserved lemon and thyme and sautee until browned at the edges.
Serve on top of veggies with a sprinkle of fresh parsley to set the dish.
Serves 1 for lunch.
I was originally set to make this lamb, but the only boneless lamb leg at the grocery store the day I went was pre-flavored
2 lb. boneless lamb leg (I used a black pepper marinated version from Trader Joes)
3/4 c. vegetable stock
Brown the lamb on all sides in a large skillet brought to screaming hot over high heat. Add to a crock pot with the vegetable stock. Cook on low 6-7 hours or until fork tender and delicious.