Roasted rack of lamb served with cauliflower, wild garlic and beetroot
You will need (serves 4):
rack of lamb, around 500 g (8 cutlets)
1 medium-large head cauliflower
3 to 4 medium beetroots
150 g wild garlic
coconut oil (AIP) or ghee/butter (not AIP)
2 cloves of garlic
apple cider vinegar and olive oil
freshly ground black pepper (omit for AIP)
Himalayan rock salt
2 sprigs of fresh rosemary
1. Rub the meat with a mix of coconut oil, black pepper and salt. Place the lamb on a roasting tray, arrange the fresh rosemary sprigs on top, add a good splash of water to the tray, then put it in a preheated oven and roast at 180 C for about 45 mins or until nice and crispy on the outside and still juicy in the inside.
2. Cook the whole beetroots until a fork goes through easily, around 30 to 40 mins. Drain, rinse with cold water. Peel and grate the flesh with a large hole grater. Add 1 or 2 tbsp apple cider vinegar and drizzle generously with olive oil. Mix to combine.
3. Break the cauliflower into smaller florets and steam until soft, about 15 to 20 mins. Season with a little salt and freshly ground black pepper, add a generous tbsp coconut oil or ghee/butter then blend it into a smooth puree.
4. Melt 1 tbsp coconut oil, add the thinly sliced garlic. Cook for a minute or two until aroma is released then add the rinsed and roughly chopped wild garlic. Stir to combine. Cover with a lid and soften on low heat for 8 to 10 mins.
5. Remove the lamb from the oven, discard the rosemary sprigs, leave to stand for 6 to 8 minutes. Carve each rack into individual ribs and serve with the cauli mash, the garlicky wild garlic and the beetroot salad. Enjoy!
To see the whole Easter 2016 menu, please follow the link.
[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.