Chimichurri Lamb with Rice

Steps

1. Prepare the night before or morning of cooking Pat lamb dry, place in slow cooker/casserole dish and rub with chimichurri blend and 1 tsp salt. Cover and set aside in fridge.
2. Cook in slow cooker Combine 1 tsp stock, 1 cup water and cornflour in a bowl then add to lamb. Cover and cook on low for 9-10 hours or until tender. Lamb will easily pull apart when ready.
3. Cook in oven Preheat oven to 200°C. Combine 2 tsp stock, 2 cups water and cornflour in a bowl then add to lamb. Cover and cook in oven for about 2 1/2 hours. Lamb will easily pull apart when ready. Set aside to rest.
4. Cook rice Bring a full kettle to the boil. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
5. Make slaw Shred cabbage; grate carrots; cut cucumber in half length ways and thinly slice. Toss in a bowl along with mayo and first measure of chimichurri sauce. Season to taste.
6. To finish Remove lamb from sauce and slice thickly. Season sauce.
7. Serve rice with lamb, sauce and slaw. Top with remaining chimichurri sauce.