AIP, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Roast’s are really easy to cook if you know how to cook them properly and use the right method as different meat need different methods of cooking and how long they need to cook. For this healthy lamb roast recipe, the meat is really soft after 4 hours of slow cooking. I love the smell in the house while the roast is cooking, plus it keeps the house warm.
I cook my roast with onions, carrots and garlic on the bottom of the roasting pan then I place the lamb on top of the onion and carrot with rosemary on top of the lamb. Rosemary and lamb go really well together. You could also use potato’s, or for AIP sweet potato’s. The last hour before the lamb is ready I cut up sweet potato’s, butternut pumpkin, carrots, potato’s if not on AIP and cook at a higher temperature 200°C/392°F
Chemicals in food
People don’t know how many chemicals their bodies and kidneys have to get rid of in normal fruit and vegetables, you think you are eating healthy from supermarkets but the food is full of chemicals.
My partners mum had kidney issues and had a kidney transplant, she was told to eat organic from the hospital and eat grass feed meat with no hormones and antibiotics. You realise how much harder your kidney’s have to filter out the chemicals. All the chemicals add up over time in your body which later on leads to cancers and health problems. I know people who are vegetarian but have iron issues, so I would rather pay more money to get better quality meat and the animals get treated better.
Where I source meat
I’ve seen a difference between purchasing meat from the grocery store and going to my neighbourhood butcher, who buys meat from nearby farmers and ensures that it is grass-fed, free-range, hormone- and antibiotic-free. Supermarkets employ red lights to conceal how fresh the meat they are selling, thus everyone should buy from their neighbourhood butcher.
How fresh is your meat?
My 17-year-old cat preferred Kangaroo mince, but he could tell how fresh the meat was simply by smelling it. He was always correct and refused to eat anything that wasn’t fresh. Only a few days would pass before it started to turn brown, at which point the kookaburras would receive a free supper. I would make multiple trips to different stores in search of the freshest Kangaroo meat, but I was never able to tell because the packaging featured a red glass that concealed the meat’s quality and how long it had been on the shelves.
Fresh meat ought to have a distinct flavour and aroma, yet the majority of store meat lacks both. They employ unique methods to preserve meat.
Why do you use herbs and spices?
The greatest herbs and spices to use in cooking are those that are fresh and are cultivated in a garden. I cultivate my own basil, thyme, mint, oregano, sage, coriander, and rosemary. In my garden, I cultivate all of my herbs chemical-free and organically. It gives food a wonderful flavour, and fresh herbs from the supermarket’s refrigerator department work nicely too.
Other herbs combinations:
You could always try lamb rubbed with mint, lemon, and garlic and then roasted until juicy and tender or maybe some of these combinations:
- Rosemary and lamb. With its woody flavour, rosemary is the perfect companion for your favourite lamb dish. …
- Mint and lamb. Taking its roots from Middle Eastern dishes, mint is often used when cooking more complex lamb dishes. …
- Oregano and lamb. …
- Thyme and lamb.
- Mint and pomegranate to add a sweet and crunchy texture
Why eat organic food?
I also buy from an organic shop where I live, there is no lighting tricks when buying their meat and fish as they are vacuum sealed to stay fresh. They sell grass feed, and free range meats, with no hormones or antibiotics.
Roasts feed a family
My mum used to cook roasts regularly growing up, it’s a good way to feed a large family. My mum would cook lamb, pork, chicken roasts with roast vegetables, which are best when they are really brown. Everyone loved the pork roast especially when there was crackling.
What salt to source?
I use Murray River Salt, a mineral salt that is pink and resembles pink Himalayan salt but is unquestionably not from the Himalayas. Having said that, the majority of pink Himalayan salts sold today are not genuine because the real material is quite expensive and the majority are low-quality imitations. Therefore, it is best to just find a mineral salt in your own country or region that has not been altered or treated.
Tip:
I hardly ever wash out my roasting pan, saving the oil from roasts for other things that I cook. After a pork roast the oil left over is great to cook your roast vegetables in or if you are making sweet potato chips just use the left over oil to lightly fry them. I always reuse the oil with the lamb flavour and vegetables to make the gravy, its very similar to making a mayonnaise, where the onion and garlic act as the emulsifier.
Let’s start this Healthy Lamb Roast Recipe….
So let’s start preparing the roast, the first step is to cut up the onions into discs, then the carrots and garlic, then place on the bottom of the roasting pan.
Place the lamb on top of the vegetables with rosemary and drizzle oil over the lamb. Use a spatula to coat the vegetables in oil.
Place the lid on the roasting pan and put into oven and cook for 4-6 hours at 140°C or 280°F
Just over an hour before you want to dish up, cut up the vegetables you want to roast into small strips and blocks, then place in another pan or roasting pan. Once all your vegetables are in the pan then drizzle over some olive oil and sprinkle some rosemary over the top to add some more flavour.
Place in the oven with the lamb roast and turn up the heat to 200°C or 390°F. If you don’t have room to have both pans in the oven at the same time then turn up the heat first and let the lamb finish off for 15 minutes, then take the lamb out and leave the lid on to cool down while the vegetables are cooking.
If you have enough room to do both at the same time then place the vegetables in the oven and turn them every 15 minutes. Once it gets to 45 minutes then take the lamb roast out and let cool with the lid on until the vegetables are nice and crispy. It usually takes about an hour to cook the vegetables but if you want them to go crispy then turn up the heat a little more towards the end to crisp them up…
The lamb is so soft and melts in your mouth. I serve mine with baked sweet potato, carrot and gravy.
Gravy
Time to make the gravy…
Take the lamb out of the roasting pan and place either in a container with a lid or on a plate with some aluminium on top. Place your roasting pan on the stove top on medium heat, if your roasting pan cannot be heated on the stove top then just transfer to another stainless steel pan.
Substitutions for cassava flour:
Cook for about 5 minutes and then put in the cassava flour. If you don’t have cassava flour then just use arrowroot flour or tapioca flour or even just corn flour. Cook until the sauce thickens a bit, usually another 5 minutes or so and then transfer to a stainless steel bowl or glass bowl so we can blend.
Use a had blender to blend the mixture as shown below:
Gravy
This is another gravy that is easier to make. Once the lamb is cooked take out the onions, carrot and rosemary from the bottom of the roasting pan and put in bowl that you can use a hand blender to blend into a sauce.
I used 3 onions, 1 carrot and 2 sprigs of rosemary from my garden to make the gravy below.
Tips:
It should only take a few minutes to get a nice thick consistency, you can add some salt and pepper to the sauce if you like, depending on taste.
Once everything is done cut your lamb and serve with the roasted vegetables and the gravy. If you cut the lamb too early, it will just dry out and won’t be nice at all.
If you liked this recipe then check out a few of my other recipes:
If you try this recipe let me know in the comments below the post.
FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Equipment
Ingredients
- 2 kg Leg of lamb
- 3 medium onions
- 2 sprig Rosemary
- 4 Garlic cloves
- 2 medium Carrots
- 1 medium Sweet potato
- ½ medium Pumpkin butternut
- 2 tbsp Olive oil 1 tbsp for vegetables
- ½ tsp Salt
- ½ tsp Pepper Leave out for AIP
- 3 tbsp Cassava flour
Instructions
- Cut up the onions, garlic, rosemary, 1 carrot and place on the bottom of the roasting pan.
- Place the lamb leg on top of the onions, carrot, garlic, rosemary.
- Put 1 tbsp of olive oil over the lamb
- Cook with the lid on for 4 hours at 140°C/284°F
- Cut up the rest of the vegetables and place in a separate pan. Coat the vegetables with 1 tbsp of olive oil and remaining rosemary.
- Turn up the oven to 200°C/392°F and put the pan in with the lamb.
- Turn vegetables every 15 minutes and cook for an hour
- Once the vegetables have been on for 45 minutes, take the lamb out of oven
- To crisp up the vegetables turn the oven up to 220°C/428°F and watch that the vegetables don't burn.
- When the vegetables are done turn off the oven and make the gravy.
- Take the lamb out onto another plate and cover with foil
- Put the roasting pan on the stove top on medium heat and cook for 5 minutes
- Add ½ cup of water and break up the rosemary and remove any large twigs
- Add the cassava flour after 5 minutes
- Once it thickens take off the heat and blend in a jug or bowl.
- Cut up the lamb and serve with vegetables and gravy
Healthy Pancake Recipe (AIP,Paleo,Vegan,GF,DF)
Leave a Reply