Sunday, 3 April 2016

Easter 2016 - Lamb shoulder roast (GAPS, AIP)

Succulent lamb shoulder roasted with rosemary and honey

For this meal I have cooked the lamb shoulder in a slow cooker first not only to get broth but to make the meat extra juicy and luscious. Melt in the mouth roasted lamb served with oven-roasted veg and raw cucumber salad.

You will need (feeds 4):
1 kg lamb shoulder joint (boned and rolled, with plenty of fat)
1 small onion
2 garlic cloves
2 celery sticks
1 bay leaf
5 whole black peppercorns (omit for AIP)

1 tbsp coconut oil
4 sprigs of rosemary
2 whole black peppercorns (omit for AIP)
a generous pinch of Himalayan rock salt
1 or 2 tbsp honey

5 carrots
3 courgettes
4 red onions
2 sprigs of rosemary
a generous pinch of Himalayan rock salt
2 generous tbsp coconut oil

1 ridge cucumber
1 small red onions
1 tbsp apple cider vinegar
2 tbsp olive oil

1. Place the boned and rolled lamb shoulder in a slow cooker, add the seasonings and fill the pot wit filtered water. Cook on low setting for 8 to 10 hours, overnight is best.
2. Place the pot in a cool place and let the meat and broth cool down. Transfer the lamb shoulder in a roasting pan or pyrex. Discard the seasonings and strain/filter the soup into a pot to make a delicious sauerkraut soup later.
3. Brush the lamb with some coconut oil, sprinkle with some freshly ground black pepper and some salt. Arrange the rosemary sprigs on top and place the meat into a preheated oven and roast at 180 C for 20 o 25 mins. Drizzle with some honey then roast for 5 to 10 more mins.
4. Let it stand for 8 to 10 mins before serving.
5. For the roasted vegetables side dish: peel the carrots and cut into wedges. Quarter the courgettes, discard the seedy middle part and cut into similar sizes as the carrot. Peel and quarter the red onions. Mix the veg in a bowl, add the melted coconut oil and toss to cover the veg with the oil. Add the fresh rosemary leaves and the salt, toss again. Transfer the veg into a roasting pan or pyrex. Roast on 180 C for 35 to 45 min. Gently toss every 10 to 15 mins.
6. For the raw cucumber salad: slice the cucumber into very thin slices, do the same with the red onions. Mix, season with apple cider vinegar and drizzle with olive oil.
7. Discard the rosemary sprigs, then slice the meat and serve the succulent lamb with the roasted veg and raw cucumber 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.

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